Chicken Sauteed in Shio-Koji - Served with Tartar Sauce

• 1 slice Chicken thigh (or breast)
• 1 to 1 1/2 tablespoon Shio-koji
• 1 Pepper and herbs
• 2 to 3 Hardboiled eggs (roughly chopped with egg slicer)
• 1/4 Finely chopped onion
• 25 grams Minced pickles
• 1 (Or minced cucumber)
• 1 Lemon juice
• 1 pinch Sugar
• 5 tbsp plus Mayonnaise
• 1 Salt and pepper
• 1 Minced parsley

1. Chicken Butterfly open the thick parts to even out the thickness of the meat, then cut the entire piece into two.
2. With the tip of your knife, poke a few holes into the skin to prevent it from shrinking.
3. Brush on the shio-koji and let rest in the fridge.
4. Heat the frying pan over medium heat.
5. Add a small amount of oil (unlisted).
6. Using a paper towel, wipe the surface in swirling motion to even out the oil.
7. Because shio-koji burns easily, heat over low with the skin facing down.
8. Cover the pan and steam-fry.
9. When it's nicely browned, flip it over and fry the other side.
10. Tartar sauce: Mix all the ingredients marked with a .
11. It's a manageable amount (4 servings), so you can use any leftovers for hot sandwiches the next day.

chicken thigh, pepper, eggs, onion, pickles , cucumber, lemon juice, sugar, mayonnaise, salt, parsley

Taken from cookpad.com/us/recipes/153718-chicken-sauteed-in-shio-koji-served-with-tartar-sauce (may not work)