The main ingredients of red-cooked chicken are a chicken, garlic, ginger, pepper, cooking wine, salad oil, salt, star anise, fragrant leaves, cinnamon, soy sauce, and finally optional dishes. There are many kinds of side dishes here, such as edamame, jar beans, potatoes, chestnuts, garlic moss, mushrooms, bean skin ... these side dishes can be picked from your own home. Today, I will tell you something about roast chicken with edamame. Other side dishes do the same.

Kill the chicken first, blanch it with boiling water, cut it open, clean it, and then chop it into pieces for later use.

Then prepare edamame, peeled edamame, and clean the green edamame inside for later use.

Now get out of the pot, pour the chicken pieces into the pot, stir fry over medium heat, stir fry directly in the dry pot without salad oil, and let all the water in the chicken dry. When the water in the chicken is fried dry, chicken oil will appear at the bottom of the pot. Remember to stir-fry frequently, or the bottom of the pot will fry easily.

Stir-fry the pepper and cut it into pieces, put it into the pot, then pat the garlic, peel it, clean it, put it in half first, then add the fragrant leaves and star anise, cut the ginger in half, then pour the salad oil on the side of the pot, and then start to stir fry. Stir-fry salad oil into chicken, then pour in a little cooking wine, and then pour in soy sauce. I feel that the chicken is cooked and start adding peeled edamame. Boil it, then simmer it with the remaining ginger slices and garlic for about 20 minutes to see if the chicken soup in the pot has almost collected juice. If not, turn to medium heat, but be careful not to burn it out. The soup is almost ready to be served.