Ingredients: 1 chicken leg, 100 rice.

Accessories: 60g of broccoli, 60g of cauliflower, 0/20g of carrot/kloc-,0/0g of onion/kloc-and 0/0g of ginger/kloc-.

1. Put the boneless chicken leg into a bowl, add 5 ml of cooking wine, 1 g of salt and 0.5 g of thirteen spices, mix well and marinate for taste; Cut the onion into chopped green onion, cut the ginger into shredded ginger, peel the carrot, then cut four thin strips vertically with a knife, pick them up and see that the cross section is already four petals, and then slice them directly.

2. Wash broccoli and cauliflower, remove the roots and break them into small flowers. Add some water to the soup pot and bring to a boil. After boiling, add salt 1g and 2ml peanut oil. Then add cauliflower, broccoli and carrot slices, blanch, remove and drain for later use.

3. Sauted sauce: I used 30ml soy sauce, 30ml oyster sauce, 15ml cooking wine, 15ml honey, 90ml drinking water and sauce, and mixed well.

4. Burn in the pot until the palm is hot. Pour peanut oil 10ml. When the oil is hot, add the marinated chicken leg. Pay attention to the chicken skin side down when you put it, and fry the skin side first. Turn down the heat and fry slowly. Press the chicken with a shovel to make the stupid side of the chicken skin tighter. When the chicken skin is golden brown, you can turn it over and fry the other side.

5. After frying both sides until golden, pour out the excess oil in the pot and pour in the prepared teriyaki sauce. Add onion and ginger and slowly collect the juice with low fire, stirring from time to time to prevent sticking to the pot.

6. Don't drink all the soup. Leave some like this and pour it on the rice for bibimbap. Take out the fried chicken and put it on the chopping board of the source file, and cut it into strips with uniform width. At this time, the rice is also steamed. Put the rice on the plate, code the cut chicken, add the cooked broccoli, cauliflower and carrot slices, and pour the soup left in the pot to start.