Stir-fried Diced Chicken with Colored Beans
1.
Ingredients are ready
2.
Remove the bones of the chicken thigh; rinse; separate; dice; peel the carrot; rinse; dice; wash the corn kernels; wash the bowl of beans; all set aside.
3.
Chicken thigh; add seasoning; 2 grams of pepper; 2 grams of cooking wine; 2 grams of soy sauce; 2 grams of salt; stir well; marinate; 10 minutes.
4.
Carrots, beans, corn kernels, cook for 10 minutes.
5.
Pour out and set aside.
6.
Put a little oil in the wok
7.
Stir fry the chicken wings first.
8.
Stir fry until the chicken thighs are 8 mature.
9.
Add in corn kernels; carrots; bowl of beans; add 1 gram of salt and stir fry evenly.
10.
Add a proper amount of boiling water for 5 minutes, turn off the heat when finished, remove the pot, and serve.
Tips:
Boil a bowl of beans, diced carrots, corn kernels, add a little salt, and add a few drops of oil to maintain the color. When buying chicken thighs, choose fresh thighs.