2 chicken thighs, 1 bowl of rice, broccoli, 1 piece of carrot

Supplements

Small amount of oil, a little salt, 30g of oyster sauce, 10g of sugar, 3g of black pepper, 30g of soy sauce, a little wine

Steps

1. Prepare two chicken thighs, split them lengthwise and cut the skin around the small bone side. The meat will be peeled off toward the big bone side.

2. Then use a knife to cut the skin at the big bone.

3. Put the boneless chicken into a small pot, pour in soy sauce, oyster sauce, sugar, black pepper, cooking wine, salt and mix well, marinate for more than 1 hour, turn over a few times, easy to taste.

4. When the marinade is almost over, you can blanch a little broccoli and carrot slices, and keep them cool.

5. Put a little oil in a skillet over medium heat and fry the chicken skin side down, then fry the other side; alternate sides until the chicken is cooked, let it cool and cut into strips, or not.

6. Pour the marinade into a pot and bring it to a boil over low heat. Add the cut chicken strips back into the pot and coat them evenly with the sauce.

7. Rice is served on a plate, and the chicken thighs, broccoli, and sliced carrots are added to the plate separately.?

Chicken thighs, cauliflower, broccoli, carrots, rice

Accessories

A marinated chicken thighs seasoning, soy sauce, sliced garlic, sugar, ginger, crushed black pepper, salt, B teriyaki sauce, molasses, honey, water, drizzle of flavor, soy sauce, sugar, oyster sauce, soya sauce

How to do it

Edit

1. Chicken thighs should preferably be used with scalloped legs, as the Pipa has more hamstrings, and it is more troublesome to remove the bones

2. Wash the chicken thighs and add seasoning A to marinate them for 20 minutes

3. Heat peanut oil in a frying pan until it reaches 80%, then add the chicken thighs and fry them First, fry the skin side of the chicken to prevent the chicken from shrinking too much and the modeling will be bad

4. The fat inside the chicken thighs will dissolve and the chicken will become firm and elastic, about 7 --- 8 minutes on medium heat is about right, put the chicken thighs on a plate and let it cool down

5. When the skillet is hot, add the B teriyaki sauce and bring it to a boil, stirring slowly, and then turn off the heat until it thickens, pour the water into the saucepan and bring it to a boil, add a few drops of peanut oil

6. Chicken thighs cut into strips and placed on top of the rice, add some broccoli, cauliflower, carrots and garnish with the teriyaki sauce, and finally drizzle a few drops of sesame oil, then you can start