1. Wash the chicken, soak up the moisture with kitchen paper, and then pat the chicken with the back of a knife. After the chicken is slapped loosely, use a fork to make a small hole to make it easier to taste when marinating. (It’s best to use chicken thighs, which taste better than chicken breasts. The chicken breasts are still a bit thicker and the meat is too dry. Because there is only chicken breasts at home, it’s okay.)
2. Put the processed chicken in a container, put 1 spoon of char siu sauce on the chicken evenly, then add 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, appropriate amount of black pepper, appropriate amount of ginger and garlic, and stir well. After marinating for more than 1 hour.
3. Wash the carrots and cut them into petals, wash the broccoli, and blanch them in hot water with salt and appropriate amount of oil.
4. Take a bowl, make the teriyaki sauce first, introduce 2 spoons of cooking wine, 2 spoons of soy sauce, 2 spoons of oyster sauce, 2 spoons of honey, stir well and set aside.
5. Heat oil in the pan and fry the chicken on low heat until it is colored.
6. While frying the chicken, set up a separate pot, pour the mixed teriyaki sauce, and cook until the liquid is half concentrated. When the sauce is rich in caramel flavor, turn off the heat to complete the teriyaki sauce.
7. Pour the cooked teriyaki sauce on the fried muscles, reduce the heat to collect the juice, remember not to dry the teriyaki sauce, because the meat of the chicken breast is thicker, after cutting the chicken into strips, continue to put it in the pot for use The remaining teriyaki sauce is enough to coat the chicken strips, and finally the rice can be served on a plate.
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