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1
Remove the excess fat from the chicken, place into a plastic bag, add in the soy sauce rice malt and honey, and rub it in well.
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2
If you are freezing this, then now is the time to do it.
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3
Let it sit in the fridge overnight.
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4
Take it out of the fridge 30 minutes before cooking.
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5
Completely thaw out frozen chicken, and take it out of the fridge 30 minutes before cooking as well.
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6
Turn the frying pan onto a low heat, add in butter (or margarine), place the chicken into the frying pan skin side down, and immediately cover with a lid.
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7
Steam-cook for 10 minutes over a low heat without touching it.
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8
Open the lid once and tilt the pan to the side to scoop up the juices, and ladle it back on top of the meat with a spoon.
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9
Cover it back up with the lid.
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10
If no juices come out of the meat in Step 5, this means that the heat might be a little high, so turn it down.
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11
Steam cook for an additional 5-10 minutes covered with the lid.
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12
Check if it's done or not by pressing it gently, and it's fine if it springs back.
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13
Take it out onto a plate, immediately cover in plastic wrap, and let sit until the residual heat subsides.
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14
You can also wrap it up in aluminium foil.
