Stir-fried Edamame with Chicken
1.
Thaw the chicken thighs first and then wash them
2.
Use a knife to remove the bones along the chicken thigh bones. Don't discard the removed chicken bones. Keep the ones that can be added to the soup to enhance the flavor.
3.
Cut into even small pieces, try to cut as small as possible, the chicken will become bigger after marinating and sizing.
4.
Put 1 tablespoon of rice wine, 1 tablespoon of light soy sauce and 2 tablespoons of cornstarch in a bowl. Grab it with your hands and let it stand for half an hour.
5.
After handling the chicken drumsticks, peel the edamame. The edamame should be burnt and peeled to taste the most fresh and tender. It will grow old after a long time in broad daylight, so it is best not to be lazy to buy the peeled edamame, and buy the edamame pod home Can be stored in the refrigerator for several days
6.
Heat the pan, pour the oil, warm the oil to drain the marinated chicken, put it in the pan and pass the oil until all the color changes and pick up
7.
Leave the oil in the pot, put the edamame into the pot and stir-fry until it is fragrant, then add salt and stir-fry evenly, then cook the edamame with a little boiled water and cover to cook the edamame thoroughly.
8.
Then open the lid, pour the chicken back into the pot, stir-fry evenly, then add chopped pepper and stir-fry for a while, then turn off the pan, and don’t add chopped pepper if you don’t like spicy food.
