Use kitchen roll to pat the chicken dry.
When the pan turns hot, put in the chicken thighs (skin side down first). Sprinkle some salt and black pepper on the meat side.
Put the lid on to cook for 5-10 minutes.
Turn over the chicken thighs and keep cooking until they are all cooked. Sprinkle some salt and black pepper on the skin side.
Take out the meat for resting. Use the same pan to fry the spring onion and garlic first. Add in water and all other seasonings. Finally add in basil and mix them well.
Cut the chicken thighs into proper size (remember to cut from the meat side because this will keep the crispy skin attach with meat)
Place the chicken thighs on a plate and then pour over the basil and spring onion sauce. Enjoy.
