The family version of the chicken thigh rice recipe, the chicken skin is crispy, the chicken is tender but not woody, and it is even more delicious than the one on the street

Ingredients

2 chicken thighs, appropriate amount of broccoli carrots, appropriate amount of ginger, garlic and red pepper, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of salt, 2 shiitake mushrooms.

method

【Step 1】Rub the chicken thighs with cornstarch, rinse them well, and then knead them with vinegar for 1 minute to remove the fishy smell of the frozen chicken thighs.

【Step 2】To shave the chicken leg bones, first cut a circle here with scissors, then cut the two halves from the middle, and cut the connected tendons with a knife, and it is easy to shave.

【Step 3】Use the tip of the knife to prick some small holes in the chicken skin to avoid the chicken skin shrinking unevenly when frying, and gently chop the chicken with the back of the knife to make the chicken thigh meat more flat and flavorful. Marinate with light soy sauce, salt, chili, shredded ginger, garlic and cornstarch for half an hour.

【Step 4】3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of cornstarch, half a bowl of water into water starch, set aside, broccoli, carrots, shiitake mushrooms blanched for later use.

【Step 5】Add a small amount of oil, fry the chicken thighs on both sides until golden brown, cut them into strips after cooling, and arrange them on a plate for later use.

【Step 6】Add the garlic and ginger shredded chili peppers that marinated the chicken thighs just now, pour in the water starch, and simmer over low heat until thick.

【Step 7】Drizzle the sauce, put the vegetables on the table, and serve with a bowl of rice.