Soybeans and rice, chicken nuggets

Exercise:

Step 1: Wash all the edamame chicken pieces. Heat the pan and pour the oil. When it is 70% hot, add ginger slices, garlic cloves and star anise, stir-fry dried red peppers, and add chicken and stir-fry.

Step 2: Add soy sauce and cooking wine and stir fry.

Step 3: Add water to the chicken pieces and boil for 10 minute.

Step 4: Then add edamame rice, add some salt and simmer.

Step 5: When the soup is almost collected, add some chicken essence and serve. You'd better cook the edamame rice for a while, or it will smell like beans.

Soy roast chicken material:

Soybean 1 kg, 0.5 chicken, appropriate amount of ginger, appropriate amount of onion, 0.5 tsp of sugar, 0.5 tsp of soy sauce and 0.5 tsp of cooking wine.

Exercise:

1. Wash the chicken, chop it into small pieces and blanch it first.

2. Pour the oil into the wok, first add the ginger and onion, then stir fry until the chicken is fragrant, and cook the cooking wine to a half.

3. After the chicken turns white, add water and sugar, cook for about 5 minutes on medium heat, add soy sauce and edamame, and turn to low heat until the chicken is cooked and edamame is soft and rotten. Finally, collect the juice with fire.

Spicy edamame roast chicken material:

Sanhuang chicken 1, half a bowl of edamame, 22 long green peppers, 5 tablespoons of Pixian bean paste, 1 tablespoon of coriander 1 tablespoon of soy sauce 1 tablespoon, 5 cloves of garlic, 1 slice of ginger/kloc-0, 1 pinch of pepper/kloc-0, and 2 ounces of star anise.

Exercise:

1. Wash the chicken, remove the chicken's butt (it will taste when burned together), cut off the nails, and cut into large pieces of 5 cm left and right.

2. Flatten garlic, slice ginger, cut pointed green pepper into a circle with a width of about 2cm, and cut coriander into 5cm segments.

3. Heat oil in the pot, add onion, ginger, garlic and pepper to saute until fragrant, then add chicken pieces and stir-fry until the skin is tight. Pour in Pixian bean paste, yellow wine, sugar, star anise and soy sauce, and stir-fry until uniform.

4. Pour hot water on the surface of chicken nuggets, open the lid and cook over medium heat until the soup is collected for one and a half minutes (about 10 minute), then add edamame and cook for 5 minutes, sprinkle with green pepper rings, parsley segments, sesame oil and chicken essence before taking out of the pot, stir-fry for two or three times and then turn off the heat.

Tips:

1, chicken pieces can also be blanched in advance to remove blood foam. It slipped my mind.

2. Pixian bean paste is quite salty, so I added it myself without adding salt, and it tastes very heavy.

3. If you like to eat edamame, put it later. Pepper won't be crisp if it is put in early.

4, coriander should not be reluctant to put more, especially to taste.

Production materials of edamame chicken:

Ingredients: chicken breast, edamame, minced garlic and vegetable oil. 1. Salt, protein, white powder, pepper, sesame oil. 2. Rice wine, salt and monosodium glutamate.

Exercise:

1, add a little salt to boiling water, cook edamame, cool with cold water, cut chicken breast into cubes, and marinate with salt, protein, white powder, pepper and sesame oil for ten minutes.

2. Stir-fry minced garlic in hot oil, stir-fry diced chicken and stir-fry edamame, rice wine, salt and monosodium glutamate.