Materials

1 large chicken thigh, 60 grams of broccoli, 60 grams of cauliflower, 1 carrot, green onion, ginger

Practice

1, chicken thigh meat in a bowl, add the right amount of cooking wine, salt, thirteen spices marinated. Share the carrot flower slices cut method: carrots peeled, first vertical knife cut off five thin strips, and then pick up and look at the cross-section is already five petals flower-like, direct slicing can be.

2, green onion minced, ginger shredded, carrots cut flower slices spare.

3, broccoli and cauliflower remove the rhizome, put in water to soak.

4. For the teriyaki sauce, I used 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of honey, and hot water.

5: Pour a little peanut oil into a skillet, and when the oil is hot, add the marinated chicken thighs. Fry the skin side of the chicken first.

6. Reduce the heat and fry slowly, using a spatula to press down on the chicken to tighten the skin side. When the chicken skin is golden brown, you can turn it over and fry the other side.

7. When both sides are golden brown, pour out the excess oil from the pan and pour in the prepared teriyaki sauce.

8. Add the green onions and ginger and slowly reduce the sauce over low heat, stirring from time to time to prevent it from sticking to the pan. The soup should not be completely dry, like this, leave a little wait to pour the rice on the rice will be more delicious.

9, the chicken removed cut into uniform strips.

10, another pot, put the right amount of water, water boiling, add 1 tablespoon of salt and a few drops of vegetable oil, in turn into the cauliflower, broccoli and carrots blanch florets.

11, this time the rice is also steamed, served with rice, yards of cut chicken.

12, arrange the blanched broccoli, cauliflower and carrot florets, drizzle with the remaining soup in the pot can start.