街市THE WET MARKET
Chicken thigh fillet
雞扒
A thigh boned out with the skin left on and laid flat: the fillet under scallion-oil chicken rice, black pepper chicken rice and Swiss-sauce chicken rice, seared on the griddle until the skin is golden. Australian supermarket packs of thigh fillets are all skinless; for skin-on go to an Asian butcher or poultry counter (in Cabramatta, Box Hill or Sunnybank, for example), ask at the supermarket butcher counter, or bone a thigh cutlet yourself. A skinless fillet makes the dish, but the café's char comes from the skin. The bone-in cut is the 雞髀 record.
Cautions: read first
- Cook chicken through (75°C at the centre); keep raw and cooked boards separate.
Preparation
Tap the skin side with the back of a knife, marinate half an hour and sear skin side first.
Availability in Australia
Easy to find
Australian name · boneless chicken thigh, skin on
Where · Asian butchers and poultry counters (Cabramatta, Eastwood, Hurstville, Box Hill, Springvale, Sunnybank); supermarket butcher counters on request
What to ask for · Boneless thigh, skin on; packaged supermarket thigh fillets are all skinless
If it is not there · Skinless thigh fillet, or bone a thigh cutlet yourself
Where · Asian butchers and poultry counters (Cabramatta, Eastwood, Hurstville, Box Hill, Springvale, Sunnybank); supermarket butcher counters on request
What to ask for · Boneless thigh, skin on; packaged supermarket thigh fillets are all skinless
If it is not there · Skinless thigh fillet, or bone a thigh cutlet yourself
