Chicken Thigh Medley in soy and sesame

Prep everything first: chop the aromatics, measure the soy and sesame elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the gochugaru and the rest of the soy and sesame flavours, letting them cook out for a minute until fragrant.

Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped scallion and serve while hot.