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>>18386053Pull the skins off, roughly chop and leave them in a small pan on low heat to render and get crisp. Brown a bunch of diced red onion, then add ginger, garlic and chilli for a minute, add the thighs and three or four heaping tablespoons of picrel. Add the rendered chicken fat at some point. When everything has fried a bit, add a large splash of soy sauce, salt, and water to cover. Throw in some potato chunks, simmer for 20-30 minutes, snack on the crispy skin bits while you wait. Serve with white rice.