1: Remove the bones from the chicken thighs, pat them with a knife a few times, and then fork the skin evenly, this is to prevent the skin from shrinking, process all the thighs in turn, put them into a container, and marinate them with seasoning wine, salt, and five-spice powder.

2. For the teriyaki sauce, add 2 tbsp cooking wine, 1 tbsp honey, 2 tbsp light soy sauce, 2 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp water.

3. Wash broccoli, break into small pieces, add a few drops of cooking oil and a pinch of salt to the water, blanch the broccoli, remove from the water and immediately cool, remove the water and add salt and sesame oil, stirring well.

4, pan into a little oil, hot, put the marinated chicken thighs, chicken skin side down into the frying with a spatula constantly on the meat pressure, until the chicken skin fried to golden brown, turn over, with the same method of frying the other side, to be both sides of the golden brown after pouring the teriyaki sauce, with a small fire sauce, the middle to stir constantly, so as not to burn paste, the juice does not have to be all dry, save a little pouring to the rice will be more delicious. The meat will be burned after the meat out of the rest for a while and cut into pieces.

5, take the container into the rice, and then take a little bit of roast chicken juice poured onto the rice, put a few pieces of chicken and vegetables on it.