Black Pepper Chicken Thigh Rice

11 pistol chicken thighs washed and de-boned, 1 small broccoli washed and broken into small pieces and blanched, carrots sliced and blanched and set aside.

2 boneless chicken thigh meat into a bowl, and then add 4 slices of ginger, a moderate amount of chopped green onion, 4 cloves of garlic cut into garlic paste, 2 spoons of cooking wine, 1 spoon of light soy sauce, 2 spoons of soy sauce and 1 spoon of oyster sauce, marinate for 30 minutes and set aside.

3Heat the oil in a hot pan and fry the marinated chicken thighs over medium heat until golden brown on 2 sides, then add 3 tbsp black pepper sauce and 1 bowl of water and cook for about 10 minutes, until the sauce is slightly thickened.

4Remove the cooked chicken thighs and slice them about 1.5 cm thick, lay them on top of the rice and top with the broccoli and carrot slices.

Top with the remaining broth and sprinkle some cooked white sesame seeds

Black Pepper Chicken Thigh Rice is finished!