Steps

1. Cut the tendon at the ankle joint of the chicken thigh (1 pc).
   🕒 01:15
2. Make incisions in the thicker and thinner parts of the chicken thigh to ensure even thickness.
   🕒 01:35
3. Make a few cuts on the skin side of the chicken thigh to prevent shrinkage.
   🕒 01:48
4. Season both sides of the chicken thigh with salt (to taste) and pepper (to taste).
   🕒 02:01
5. Trim the tough stem from the shimeji mushrooms (1/2 pack) and separate the clusters.
   🕒 02:21
6. Drain the mozzarella cheese (1 ball) and slice thinly.
   🕒 03:01
7. Heat a frying pan over medium heat and add olive oil (to taste).
   🕒 03:18
8. Place the chicken thigh skin-side down in the pan. Once the pan heats up, turn the heat to high briefly until you hear a sizzling sound, then reduce to medium-low and cook slowly. [This is the key!] Crisping the skin thoroughly brings out the chicken's delicious flavor.
   🕒 03:25
9. In the empty space of the frying pan while the chicken is cooking, sauté the separated shimeji mushrooms and season lightly with salt (to taste). Sautéing in the chicken fat will enhance the flavor.
   🕒 04:08
10. Once the mushrooms are softened, remove them from the pan.
    🕒 06:36
11. Continue to cook the skin side of the chicken thigh slowly for about 2 minutes until crispy.
    🕒 07:07
12. Flip the chicken thigh and lightly cook the thicker part to ensure it's cooked through.
    🕒 07:43
13. Place the chicken thigh on a baking sheet lined with parchment paper and spread tomato sauce (to taste) over the skin side.
    🕒 08:00
14. Crush and rub the oregano (to taste) between your hands and sprinkle it over the tomato sauce. [This is the key!] Crushing the oregano releases its aroma, creating a more flavorful dish.
    🕒 08:18
15. Spread the sautéed shimeji mushrooms over the chicken, top with the sliced mozzarella cheese (1 ball), and sprinkle with Parmesan cheese (to taste).
    🕒 08:52
16. Bake in a preheated oven at 120°C (250°F) for 15 minutes.
    🕒 09:19
17. Once baked, plate and serve.
    🕒 09:31