Pan is the Made In 3QT Saucier, you’ll find links at the top here:

Chicken

4 skin-on chicken thighs
3 tbsp oyster sauce
Salt to season

1. Season the chicken skin liberally.
2. Start with a cold pan and no oil. I like to use a stainless steel pan as it gives great sucs (all the gubbins left at the bottom of the pan that some people call fond).
3. Start pan frying on medium low. If you’re unsure go lower than you think you need to. You can always turn it up later.
4. As the skin cooks the Maillard reaction will happen (the browning) and it will start to unstick.
5. Once you have the colour you want on the skin brush the it with the oyster sauce and place the whole thing in the oven. Clearly you need an oven-safe pan for this.
6. Cook at 180°C for 5 minutes and you should find the internal temperature is over 75°C. You can rest these under some kitchen foil on the counter top whilst you make the sauce, or you can leave them in the oven with the door ajar until the oven cools to around 40°C. They’ll keep at that temperature for easily 30 minutes.

Pan Sauce

1 medium shallot
1 clove garlic, minced
1cm piece of peeled & minced ginger
80ml dry vermouth
1 tsp light soy sauce
1/2 tsp fish sauce
1 tsp rice vinegar
1 tsp mirin
200ml chicken stock
2 tsp lime juice
3 tbsp butter

1. Bring the pan to a medium heat and add the shallots. Cook until translucent.
2. Add in the minced garlic and ginger and cook for another minute.
3. Deglaze with some dry vermouth and reduce until ‘jammy’.
4. Add in the soy sauce, fish sauce (I used dark soy in the video which you can also do), rice vinegar and mirin. Cook for another minute.
5. Add in the chicken stock and reduce aggressively until the spatula traces through.
6. Turn the heat off to finish with lime juice and cold butter. Keep the pan moving to emulsify.

**To serve**

Hispi (sweetheart) cabbage with furikake
Garlic & ginger Tenderstem broccoli
Sticky jasmine rice with spring onion

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