Youlinji Chicken with Lots of Leek Sauce

• 2 Chicken thighs
• 1 clove Garlic
• 1 thumb's worth Ginger
• 1 Japanese leek
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 3 tbsp Soy sauce
• 2 tbsp Vinegar
• 2 tbsp Sugar
• 1 tsp Oyster sauce
• 2 tsp Sesame oil
• 1 Katakuriko

1. Poke holes in the chicken skin with a fork to let it cook through easier.
2. Rub in the pre-seasoning and let sit for 10 minutes.
3. Combine the youlinji seasoning ingredients.
4. Mince the garlic, ginger, and leek and mix in together.
5. Coat the chicken thighs in katakuriko and cook in a frying pan with a little oil, with the skin facing down.
6. When it's golden brown, turn it over, reduce to low heat, lid and continue heating until the meat has been cooked through.
7. Once it's cooked, cut into bite-sized pieces and it's complete.
8. If you're worried about whether or not the chicken is fully cooked, microwave it without wrap and you'll be able to cook it through to the center.

chicken, clove garlic, ginger, sake, soy sauce, soy sauce, vinegar, sugar, oyster sauce, sesame oil, katakuriko

Taken from cookpad.com/us/recipes/144700-youlinji-chicken-with-lots-of-leek-sauce (may not work)