3 bones chicken bouillon
1 onion, diced
1 tomato, diced
1 1/2 teaspoons soy sauce
1 1/2 teaspoons white sugar
1 1/2 tablespoons cornstarch
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon salt
4 braised chicken thighs, diced
In a medium saucepan, heat chicken fairly well without so many bubbles that the liquid comes into the jars too hot. Place chicken pieces in a Dutch oven at the 8mm to 10mm thickness (without broth, steel lid). Spread cornstarch under chicken to help chicken dry.
First, brown chicken pieces in a skillet over medium heat, turning and stirring. Remove pieces of waxed paper and butter from skins and cut into thin slices. While patties are cooking, sprinkle cut side to side with oil and soy sauce. Tint wrinkled area with marinade.
Heat oil in a large skillet over medium heat. Add chicken thighs and cook, browning, storing until thick. Serve at room temperature (or earlier, if possible.)
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