1, materials: two chicken thighs, 1 green pepper, cucumber half, hot rice 1 bowl.

2, seasoning: soy sauce, sugar, yellow wine, ginger, garlic, shredded green onion, salt to taste, 1 spoon of honey, 3 spoons of cooking wine.

3, use kitchen shears to cut chicken thighs from one end.

4. Slowly fade to the other end and carefully cut the connection with scissors. Remove or cut the tendons from the chicken after deboning.

5, a little oil in the pan, the ginger and garlic slices into the popping incense.

6, and then put the chicken into both sides slightly fried.

7, pour in soy sauce, sugar, mirin (wine) cover the pot with a small fire slowly simmer.

8, simmer until the juice is almost dry, inside the rest of the oil and start frying the chicken, frying until both sides of the golden brown can be removed from the pan.