Honey glazed chicken steak rice bowl

Cut the backbone off the chicken quarters with heavy-duty scissors.

Debone: skin side down, locate the tibia and femur, slice open, loosen with fingers, break the middle joint and pull the tibia, cut around the joint and peel the meat off the femur.

Skin side down, cut the meat lightly with the knife tip to sever tendons without cutting the skin, so it does not shrink and bulge when fried.

Season with 1/2 tsp salt, black pepper, a few shakes of five-spice, 1.5 tsp Chinese cooking wine, 3 crushed garlic cloves, an inch of sliced ginger, 2 crushed scallions and 1/4 tsp baking soda; mix and marinate at least 30 minutes.

Sauce: mix 3 tbsp honey, 2 tbsp soy sauce and 1/4 cup rice wine until the honey dissolves.

Preheat a cast iron skillet for a minute, lower to medium or medium-low, add oil; remove the aromatics from the chicken.

Fry skin side down, covered with a lid to steam the top, 5 to 6 minutes until golden; flip and fry a couple of minutes more.

Pour in the sauce and simmer the chicken in it a minute or two.

Rest the chicken 5 minutes before cutting; pour the thickened sauce into a small bowl.

Slice the chicken like a steak over white rice with blanched vegetables; drizzle the sauce, sprinkle sesame seeds and top with diced scallion.