Prepare 400g chicken thigh. You can also use chicken breast if preferred.

In a bowl, mix 2 tbsp tsuyu, 1/2 tsp salt, 2 tbsp oligosaccharide, 2 tbsp minced garlic, and 1 tsp black pepper.

Add 2 tbsp olive oil to the mixture and mix well.

Rub the marinade thoroughly onto the chicken and let it rest. Cover with plastic wrap and refrigerate for at least half a day for better flavor absorption.

Heat a frying pan and place the chicken skin-side down. Add 100ml of water to the pan.

Cover the pan with a lid and cook on medium heat for 5 minutes.

Flip the chicken and cook for another 5 minutes with the lid on.

Remove the lid and continue cooking until the chicken is golden brown and fully cooked.