Chicken Chop Jade Rice

Name: Chicken Chop Jade Rice
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 150g Chicken thigh; 80g Edamame; 1 bowl Rice; 2g salt; 2 tbsp Mishima Teriyaki Sauce; 1 tbsp Soy sauce; a little pepper; Some Bread crumbs; 1 piece egg; Some oil; a little ketchup

by Easy to cook

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

1

When I’m at home, I sometimes don’t want to cook rice with vegetables, which is troublesome, but I don’t even want to eat fast food for takeout. The taste is completely wrong. There is another worry, which is the source and hygiene of the ingredients. Thinking about it, you have to do it yourself to be practical. Then come to a simple "dishtou rice", the so-called dishtou rice is a fast food with rice and vegetables in the bowl. Do it yourself, the nutrition and taste are well matched, the key is simple!

Chicken Chop Jade Rice

1. Remove the bones and skins of the chicken thighs, take out a whole piece of chicken thighs, chop them horizontally and vertically with the back of a knife to form a thin slice of chicken steak

2. Put the chicken in a bowl, pour in the Mishima Teriyaki sauce, mix well with a little salt and pepper, and marinate for more than 20 minutes

3. Wash and blanch the edamame

4. The eggs are split into egg liquid, and the marinated chicken steaks are coated with egg liquid

5. Coat the surface with breadcrumbs

6. Heat the pan, pour a small amount of oil, and fry the chicken steaks on medium-low heat until both sides are browned and cooked. Don't waste a little egg left, and fry it into egg skin

7. Pour the edamame into the original pot, stir-fry for a while, add the teriyaki sauce and mix well.

8. Scoop up the rice and set the bowl

Tips:
Chicken thighs or chicken breasts can be used as chicken steaks, provided that they are peeled and chopped horizontally and vertically to form a thin chicken steak that will not break when clamped, so that it is easy to fry and taste good. The edamame is blanched and then seasoned and stir-fried. This keeps the emerald green color, and this chicken chop jade rice is named after it.