Chicken, Beans, Rice and Bamboo Shoots
by Scarlett WH
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare raw materials;
2. Add salt, starch and cooking wine seasoning to marinate the chicken breasts cut into small cubes;
3. Boil water in a pot, add the broad beans and diced bamboo shoots, add appropriate amount of salt and a few drops of oil to boil;
4. Boil for two minutes and then remove, rinse under cold water;
5. Heat a pan, add a little oil, add diced red pepper and garlic to fragrant;
6. Add the seasoned diced chicken and stir fry until the color changes;
7. Stir-fry freshly blanched soybeans and rice and bamboo shoots;
8. Add a little water starch to thicken;
9. Finally, add salt and pepper and other seasonings and stir fry evenly;
10. Serve into the plate.
Tips:1. After cutting the chicken breast into small cubes, add salt, starch and cooking wine in advance to marinate;
2. Boil the bamboo shoots and broad bean rice in a pot under cold water, add a little salt and a few drops of oil, and cook for two minutes after the water is boiled to ensure that the broad bean rice is basically cooked;
3. First add the red pepper and garlic to the saute pot, then add the marinated chicken, stir fry to change color, and finally add the freshly blanched bamboo shoots and broad bean rice;
4. Pour some water and starch to thicken, add salt and pepper to taste before boiling.
