I went to Metro today. Bought some chicken thighs, bitter melon and some other stuff. I sauteed the bitter melon and had the chicken fried.

Thinking of saving some flour, I decided to remove most of the marinade. The chicken browned nicely over low heat but alas, when I ate the chicken, it turned out it was cooked rare. Now I am wondering if it has something to do with the oil that I used or was it because I removed most of the marinade? Could it be that with lesser liquid, the floor cooked faster that it should be? Hmmm… But the chicken meat wasn’t dry, it was rather juicy in fact. I cooked it the same way I cooked my chicken. The only thing that I did was remove most of the marinade. So I guess it was that. But then you can cook fried chicken with dry rub right? Hmmm…