Edamame Roasted Chicken
1.
Main material.
2.
The chicken is blanched and rinsed with clean water.
3.
Add dried chili, garlic cloves, green onion and ginger in cold pan with cold oil, and sauté on low heat.
4.
Put the chicken in and fry.
5.
Add seasonings in turn: cooking wine, light soy sauce and soy sauce, oyster sauce, the amount depends on personal experience.
6.
Add water to the chicken, boil and simmer for more than ten minutes.
7.
Let's peel the edamame at this time and wash it.
8.
The chicken is half cooked. Put the edamame and cook for another 20 to 30 minutes.
9.
Collect the juice over the fire, save more soup and bibimbap. I think this soup is better than braised pork soup.
Tips:
No need for salt, soy sauce is saltier. I didn't put the MSG, it's very fresh already.