Sweet Potato Chicken and Sword Bean Braised Rice
1.
Prepare the ingredients, cut the chicken breast into small pieces, season with cooking wine, green onion, ginger, soy sauce, soy sauce, and mix well in the refrigerator for more than an hour. I processed it in advance and refrigerated it for about half a day. The chicken is really tasty. Forgot to take pictures, the sweet potato selection is a bit big!
2.
Cut the sweet potato into pieces and rinse with cold water to wash away the starch on the surface.
3.
Cut the beans into small pieces and slice the ginger and garlic.
4.
The chicken breast with good pulp is darker in color.
5.
Cut the ham into small cubes.
6.
Heat the pan with cold oil and ginger and garlic until fragrant. Put the sweet potatoes and then the concanavali beans and stir fry. Pour the cooking wine and a little salt to taste. Stir for three to five minutes to serve.
7.
The water for cooking rice is less than usual, otherwise the rice will be too bad after being cooked. Mix the fried sweet potato beans and rice and cook together, and pour the chicken on top when steam comes out from the boiling pot. Just follow the normal cooking procedure.
8.
Finally, mix well and serve, sprinkle with chopped green onion and start eating!
Tips:
It is best to prepare the chicken in advance to make it more flavorful. Wait for the chicken to boil and then pour it in, so that the chicken will be tender and refreshing! The cooking water must be less than usual!
