Flip pan way

Since I bought my first flip pan, I have been experimenting and using it to cook my dishes especially meats. I love to use it as it was easy to use and less oil and grease. The meats also turn out tasty, moist and tender.

Not long ago, I used the flip pan to cook my chicken thighs. I have been making this Nam Yue (fermented red beancurds) chicken thighs quite frequent lately as everyone seemed to enjoy them. I tried roasting method but I found it time consuming to wait for the chicken to cook in the oven. So, I switched to the flip pan way to cook this nam yue chicken thighs. They turned out great, flavourful and moist.

I post my recipe over here, so if you would like to try it, you are most welcome. Hope you love it. 

Ingredients:

2 chicken thighs 

2 nam yue

1 tbsp nam yue sauce 

1 tbsp Shao xing wine 

1 tbsp light soy sauce 

Dash of pepper 

1 tsp grated ginger 

1 tsp grated garlic 

Methods: 

1. Mix all ingredients well, rub all over the chicken thighs. Cover and marinate for few hours, or overnight.

2. Heat up the flip pan. Lower the heat, add in some cooking oil, about 2 tbsp.

3. Add in the chicken thighs, skin side down. Close the flip pan, let it cook for 15 minutes under low heat. Flip to other side, cook for another 15 minutes.

4. Off the heat, chop the chicken into biteable sizes.