Prepare ingredients: 400 grams of chicken thighs, 300 grams of rice, 20 ml of cooking oil, 10 grams of salt, 30 ml of cooking wine, 10 ml of soy sauce, 10 ml of honey, 30 grams of lettuce, 10 grams of ginger salt, pepper, salt to taste, sauce recipe: a spoonful of honey, two spoons of soy sauce, two spoons of water, a spoonful of sugar, a piece of ginger, a garlic, a spoonful of cornstarch and stir well to blanch the black soy seedlings released into the water. Cooked.

A non-stick pan, the flavor of the dripping, rock sugar and boiling water are poured inside, and then is to cook until the rock sugar completely melted, and then the soy sauce and soy sauce are added to it, change to a small fire slowly simmering, to simmer until the sauce becomes more rich, and caramel smell out. Slowly remove the bones from the chicken and cut them off with a pair of scissors. Remove the bones and remove or cut the tendons from the chicken.

Put oil in a pan, marinate the chicken thigh meat chicken skin side down in the pan and fry until golden brown, reverse side and continue to fry for three or four minutes, pour the seasoned teriyaki sauce into the pan, cover the pan with a lid and cook for five minutes, reversing the side in the middle once. Take out, cut into pieces, the rest of the teriyaki sauce poured on top of the rice can be, you can tide some broccoli and carrots, sprinkle a little cooked sesame seeds, good-looking and tasty I do at home teriyaki chicken thighs on rice, the taste is never lose Japanese fast food restaurant, the chicken tender and fluffy and fried to the charred chicken skin, with the flavor of the mellow, enticing aroma of the teriyaki sauce, and fluffy rice tossed together, absolutely delicious!

Fry the chicken on low heat and press the chicken with a spatula from time to time, turn the chicken over when the skin is golden brown, and then pour in the teriyaki sauce when both sides are golden brown, and reduce the sauce on low heat, keep stirring in the middle, Pour the teriyaki sauce: Pour the tuned teriyaki sauce into the pot, cook on low heat for 8 minutes, and then turn to high heat to reduce the sauce. (Do not dry out the sauce, as it will be poured over the rice at the end.) Heat oil in a wok and fry the marinated chicken thighs skin side down on both sides. Pour the seasoning for the marinated meat into the pot, add half a bowl of warm boiled water, cover the pot and simmer on medium heat for 5 minutes until the soup thickens.