Ingredients

Main Ingredients

Chicken Thighs

Broccoli

Carrots

Five Spice Powder

Salt

Soy Sauce

Honey

Chinese Wine

Salty Flavor

Frying Process

Half hour Consumption

Normal Difficulty

Steps for Teriyaki Chicken Thighs and Rice

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1

Wash the chicken thighs and control the water.

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2

Discard the bones with a knife and pat the chicken meat with the back of the knife a few times.

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3

Fork the chicken skin evenly with a fork, this will prevent the skin from shrinking.

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4

Processed chicken thighs, put them into a bowl with wine, salt and five-spice powder to marinate.

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5

In a bowl, add 2 tablespoons of cooking wine, 1 tablespoon of honey, and 2 tablespoons of soy sauce and mix well to make the teriyaki sauce.

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6

Pour a little oil into a skillet, and when the oil is hot, add the marinated chicken thighs, skin side down.

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7

Fry on low heat and press a spatula on the chicken from time to time, turning the chicken over when the skin is golden brown.

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8

Pour in the teriyaki sauce when both sides are fried all the way to golden brown.

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9

Reduce the sauce over low heat, stirring constantly.

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10

The juice should not be completely dried up, but a little bit of it should be poured over the rice. Remove the roasted meat and let it cool a bit, then cut it into four even pieces.

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11

Broccoli, carrots and carrots were washed and cut into small pieces, blanched in boiling water with salt and a little bit of cooking oil, removed from the water, blanched and drained, and then added salt, sesame oil and stirred well.

The dish is filled with rice, and the cut chicken thighs are placed on top of it, pouring a little gravy on top, and serve with mixed vegetables.

Tips

1. When picking the bone of the chicken thigh, take your time and be careful not to cut your hand.

2. If you have a light taste, reduce the soy sauce in the teriyaki sauce a little.

3. It's best to keep a little bit of teriyaki sauce on hand, because it's very flavorful when you mix rice with it.