照り焼き（鶏の照り焼き）｜フリーランス料理人の簡単レシピさんのレシピ書き起こし

Remove excess muscle, fat, and cartilage from the chicken thigh with a knife.
Sprinkle salt all over.
Place in refrigerator for 10 minutes.
Wipe off surface moisture with paper.

Place the chicken thighs skin side down in the skillet.
Cook over low heat for 10 minutes.
Add (A) and heat over medium heat to bring to a boil while mixing.
Take out the chicken thighs.

Add unsalted butter to a frying pan, melt, and bring to a boil.

鶏もも肉を食べやすい大きさに切ってお皿に盛る。
タレをかけて完成。