Wineshark Cooking Class - Boneless Chicken Thigh Stuffed with Minced Cuttlefish 墨膠釀雞脯

Ingredients (for 4):

• Minced cuttlefish - 200 g
• Chicken steak - 1
• Corn starch - 20 g
• Sweet and sour sauce - 3 tbsp
• Japanese shiso leaves - 3
• Salt - 1/2 tsp

Procedures:

1. Remove the bone from the chicken leg. Marinate with salt.

2. Smash the minced cuttlefish repeatedly to get a bouncy texture. 

3. Spread the minced cuttlefish on the meat side of the chicken steak. Then dust on both sides with corn starch.

4. Pan-fry the chicken steak with the skin side down, until golden.

5. Flip it over and continue to pan-fry until the cuttlefish is also golden.

6. Remove and cut into pieces, then sprinkle with chopped shiso leaves.