1, raw materials: 1 chicken thigh, 200 grams of broccoli, half a carrot, 2 tablespoons of cooking wine, 2 grams of five-spice powder, 2 grams of salt, 2 tablespoons of soy sauce, honey, appropriate amount.

2, chicken thighs washed and dried with a knife to remove the bones, chicken with the back of the knife patted a few times, and then fork in the chicken skin evenly, which can prevent the skin shrinkage.

3, processed chicken thighs, put in a bowl with wine, salt, five spice powder marinade.

4: Add 2 tablespoons of cooking wine, 1 tablespoon of honey, and 2 tablespoons of soy sauce and mix well to make the teriyaki sauce.

5: Heat a little oil in a skillet and add the marinated chicken thighs, skin side down.

6, low-fire frying, and from time to time with a spatula in the chicken pressure, until the chicken skin fried to golden brown when the flip frying, to be all fried on both sides of the golden brown, pour the teriyaki sauce, with a low fire sauce, stirring in the middle of the best not to be all the juice, save a little poured onto the rice will be more delicious. After the meat is cooked, take it out of the oven to cool a bit and cut it into four even pieces.

7, broccoli, carrots cleaned and cut into small pieces, into the addition of salt and a little cooking oil in the boiling water blanch, removed from the dry, add salt, sesame oil and mix well.

8, dish into the rice, set on the cut chicken thigh meat and then take a pour a little gravy on top, with a mix of vegetables can be.