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1
Prepare the chicken.
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2
Cut along the bone to break and remove the joints.
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3
Cut the potato in half and then slice into 1-1.5 cm half moon shaped pieces.
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4
Break the broccoli into small tufts.
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5
Cut the carrot into star-shaped pieces.
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6
Heat vegetable oil in a frying pan and pan-fry the chicken on medium heat with the skin side down.
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7
Also add the potatoes and sprinkle with salt.
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8
Pan-fry on medium-low heat for about 7-8 minutes.
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9
Flip over the chicken and add the water and broccoli.
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10
Cover with a lid and steam on medium-low heat for about 6-7 minutes.
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11
Remove the vegetables and arrange them on a plate.
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12
Add the ingredients to the same frying pan as the chicken to form a glaze.
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13
Flip the chicken over and cook on medium heat for 1-2 minutes to allow the flavor to seep in.
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14
Optionally season with black pepper.
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15
It also tastes great if you add a little bit of honey.
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16
(In that case, reduce the amount of sugar.)
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17
Serve on a plate and decorate with vegetables.
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18
You can also arrange each chicken on a separate plate.
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19
Note: Instead of carrots, cherry tomatoes are also fine.
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20
You can also microwave the potatoes and broccoli first, and then just brown them in the frying pan last.
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21
If you want to bake these in the oven, bake for 20-30 minutes at 200C.
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22
Midway through, divide the sauce into two batches and pour over the chicken.
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23
Don't let the sauce burn.
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24
If using smaller chicken, 3 tablespoons of the flavoring ingredients is too much, so use a smaller amount.
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25
If you're not a fan of sweet flavors, you don't need to add the sugar.
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26
I recommend these vegetables -.
