Chicken Dinner

Hong Kong people like to call a boneless chicken thigh a 'chicken steak' with good reason.  I like to cook it in a dry pan over medium high heat skin side down until all the fat has been rendered out and the skin brown and crisp before turning it over to brown and cook the meat side.  Here, when it is cooked, I drain off the fat, add minced garlic and half a lemon's juice.  Serve here with rice and red cabbage cooked with cloves, cane sugar and aged vinegar.  Very homemade, very tasty.