Today I will share with you a chicken thigh rice method, the chicken thigh is crispy on the outside and tender on the inside, it is fragrant in one mouth, super tender, rich in juice, delicious and not greasy, and the soup bibimbap is also particularly delicious
Ingredients: chicken thighs, broccoli, carrots, green onions, ginger
Ingredients: cooking oil, salt, cooking wine, pepper, light soy sauce, dark soy sauce, oyster sauce, cooking wine, honey
Process:
1. Remove the bones of the chicken thighs you bought.
2. Cut a few knives in the thick part of the chicken thigh, which is convenient to add more flavor.
3. Add an appropriate amount of green onion, ginger, cooking wine, salt and pepper to the chicken thighs.
4. Grasp and marinate for about 10 minutes.
5. Prepare a clean bowl, add 1 spoonful of light soy sauce, 2 spoons of dark soy sauce, 1 spoonful of oyster sauce, 2 spoons of cooking wine, 2 spoons of honey, half a bowl of water, stir well and set aside.
6. Heat oil in a pan, add the marinated chicken thighs, and place the skin of the chicken thighs face down.
7. Fry until golden brown on both sides.
8. Pour in the prepared sauce and cook until the soup is thick.
9. Cut into pieces and put on a plate, plus your favorite side dishes.
10. Drizzle with the remaining broth.
11. The fragrant and tender teriyaki chicken thigh rice is ready.