In the last article, we showed you how to slice a carrot properly. This time we are going to show you how to prepare chicken thighs. Once you have mastered this method, you will be able to prepare a variety of delicious chicken dishes!


1 Chicken thigh (de-boned)


  1. Cut off the yellow fat and trim and smooth the skin over the meat with a kitchen knife.

  2. Make small incisions in the muscle since chicken thigh meat can be tough.
  3. Make shallow cuts of 1 to 2 cm across the muscle.
  4. Even if you are preparing the thigh meat into bite-sized chunks, it is advisable to make incisions first before cutting into chunks.
  5. Puncture the skin all over with a fork to prevent it shrinking during cooking.
  6. If you are seasoning the meat, spread it evenly all over.
  7. Slice and peel back the thickest part of the thigh so that the thickness of the meat is consistent.

How easy was that? This video is provided by leading Japanese cookery school, ABC Cooking Studio.

ABC Cooking Studio (English Classes):

Click here or scan the QR code to learn more!