Pan seared chicken in soysauce and Chinese wine

I find the perfect way to pan sear chicken in thick pieces!
--Use medium high heat to brown both sides first,
--then cover the pan and turn to medium low to cook it thoroughly,
--lastly, uncover the pan and further brown both sides a little bit more.
The chicken is crispy outside and juicy inside, YUM!

Main dish: Pan seared chicken in soysauce and Chinese wine
Sides: Stir-fried asparagus with bacon, Tofu in oyster sauce.