Edamame Roasted Chicken

Edamame Roasted Chicken

1. Boil edamame in cold water to remove the floating skin

2. Chop the chicken into pieces, boil in cold water, and remove the blood float

3. Dishes are ready

4. Deep-fried chives and ginger, stir fry the chicken for a while

5. Add one teaspoon of cooking wine, one tablespoon of dark soy sauce, two tablespoons of light soy sauce, bring to a boil on high heat, and simmer for 30 minutes

6. Add edamame, bring to a boil on high heat, collect the juice on high heat, add salt and monosodium glutamate, start the pot

Tips:

1- You can add chili if the taste is heavy
2- It is best to use a large iron pot and a small iron pot to collect the juice. The small melon uses a frying pan because the iron pot is occupied = =