KiKi
Use scissors to cut around the root of the chicken leg to separate the bone from the meat, then start from the middle to the end.
Debone each of the 2 pistol legs.
In a bowl, add 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of black pepper and ½ tablespoon of salt, scrunch well and marinate for 1 hour.
Heat a little corn oil in a pan over medium heat and fry the marinated chicken thighs, skin side down, until lightly browned on both sides, remove and cut into pieces.
Wash the pan and put 150g mozzarella cheese on the bottom, slowly melt the cheese over low heat until the bottom is liquid.
Cut the chicken pieces into the cheese pot, continue to fry over low heat until the bottom is golden, sprinkle a thin layer of mozzarella cheese on the surface.
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Comments 9
- KiKi
Next, use scissors to go around the edge of the bone and just cut off the meat and sinew.
- KiKi
No need oven or air fry.
- KiKi
Crispy cheese and juicy chicken could be really nice!
- Amy Maenhout
This sounds really good.
- Roark Wolfheart
This sounds like a good recipe.
Abby TrandelThis is a great meal to eat.
- KiKi
Thanks for your comment. 😄
