チャーシュー（鶏もも肉のチャーシュー）｜くまの限界食堂さんのレシピ書き起こし

Crush the garlic with the back of a knife, peel it, and put it in a bag.
Slice the ginger thinly, pound it with the back of a knife, and add to the bag.
Add (A) to the bag and mix by massaging the top of the bag with your hands.

Add the chicken thighs to step 1, mix them in lightly with your hands, and leave at room temperature for 15 minutes.

Peel the onion and cut into thick slices.

Wipe off the seasoning on the skin of the chicken thighs from step 2 with kitchen paper.
Heat sesame oil in a frying pan, place the chicken thighs skin-side down, then heat over medium heat.
Shake the frying pan and cook until golden brown.
Turn the chicken thighs over and move them to the edge of the skillet.
Add step 3 and fry in the oil from the chicken thighs.
Place the chicken thighs on top of the onions.
Turn the heat down to low and pour the sake around.
Cover and steam-fry for 5 minutes.
Turn off the heat, cover with a lid, and preheat for 5 minutes.

鶏もも肉を食べやすい大きさに切る。
お皿に玉ねぎと鶏もも肉を盛り付ける。
袋に残った調味料を、4で使用したフライパンへ入れ、煮詰める。
煮詰めた調味料を鶏もも肉にかけて完成。