1. Remove the fascia and fat from the chicken thigh and cut into small pieces.
2. Add the marinade.
3. Squeeze it evenly with your hands, let the chicken completely absorb the sauce, and marinate for 2 hours.
4. Peel and mince garlic.
5. Peel the onion and cut into large pieces.
6. Flavor beans are mashed. (I smashed it with a knife handle.)
7. Put the oil in the cast iron pan to heat up, add the chicken nuggets and fry on high heat for 1 minute. The express will lock the moisture.
8. Turn over and fry on high heat for 1 minute, then turn to medium and low heat and fry until the chicken pieces are 8-9 well cooked.
9. Sheng up.
10. Raise the frying pan and saute the minced garlic.
11. Pour the flavored tempeh and stir fry.
12. Put the onion and fry until it is six to seven times cooked
13. Add the fried chicken and stir well.
14. Add a little water and cook until the chicken is cooked through.
15. Sprinkle with chopped green onion and mix well.
16. Served in the whole pot, it feels a bit teppanyaki.
