We will prepare all products. Let's start with the rice. Well it will wash, 10 times less, put in a pot with a double bottom, fill with water 1:1/2, that is, one portion of rice add one and a half servings of water, no matter what measure - mugs or cups, as long as the proportions were observed. Put the rice to boil over a strong fire until boiling, when the rice is boiling, reduce the heat to low and cover with a lid, leave to cook for 12 minutes. Once the rice is cooked, remove the lid and between the pot and the lid put 2 paper towels, close the lid. So the rice can be left for a few hours. For this dish it is better to cook the rice in advance so that during the preparation of the "Yaki Meshi" rice was lukewarm or almost cold. Prepare vegetables, carrots to RUB on "Korean grater" (70g. about half of large carrots) and onions cut obliquely. The garlic will grate on a fine grater Apple.

From the thighs to separate the bone and cut the meat into small cubes along with the skin.

Now for the sauces. They make it so delicious and unusual as it is. It is very important to the quality of the sauces. I prefer "Kikkoman", they make this soy sauce in Europe, this is not advertising, this is my personal opinion as a lover of soy sauce to taste not just one brand. Mix all sauces 1 tbsp. l, except for soy, it will add much more. Well, in principle you are ready.

A good warm up the pan, wok or any other pan with high sides, pour a little bit of vegetable oil and dump our chicken. Fry it until white, stirring constantly, then throws the onions and carrots. Isn't it beautiful? :-)

When the vegetables start to let the juice, add the garlic. Still a little put out and fill with water, a little bit, so that slightly cover the meat, low down the fire and cover it. Water is needed to potosinos and the meat has become tender. 6-7 minutes remove the lid and simmer until evaporate all the water, stirring constantly.

Add our sauce, wait until it comes to a boil and gradually add rice. This moment alone to take a picture is impossible, because need to do everything quickly, so I don't have that kind of photo. Quickly stir the rice to become the same color, and fry it until the complete disappearance of the liquid is not more than 3-5 minutes.

Well, our rice is ready.