Chicken Stuffed Beans

Overview

Green beans have a very good effect on strengthening the spleen and stomach. Stuffing chicken into a wreath made of green beans is not only delicious, but also beautiful. Both beans and chicken are very refreshing. In addition, it absorbs the fresh fragrance of mushrooms and soy sauce chicken juice. It has both appearance and connotation.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• beans
• chicken breast
• cornstarch
• garlic
• lee kum kee soy sauce chicken sauce
• mushrooms
• ginger
• tomatoes

Ingredients

Steps

1. 1 Chop ginger and garlic, and dice tomatoes.

   

2. 2 Wash the mushrooms, soak them in advance (do not throw away the water for soaking the mushrooms, set aside), and mince them together with the chicken.

   

3. 3 Add soy sauce chicken juice and cornstarch, mix well, and marinate for half an hour.

   

4. 4 Choose tender beans (easier to braid into wedges), remove the heads and tails, and wash them.

   

5. 5 Put water in the pot, add a little oil and salt, bring the water to a boil, add the beans, cook over low heat for about 2 minutes, remove and drain the water, and set aside.

   

6. 6 Like tying a knot, roll the beans into a garland of the appropriate size.

   

7. 7 Roll up all the beans.

   

8. 8 Stuff the marinated meat filling into the bean rings.

   

9. 9 Pour oil into the preheated pan, add the stuffed beans and fry on both sides until golden brown.

   

10. 10 Remove from pan and set aside.

    

11. 11 Add a little more oil to the pot, add ginger and garlic and sauté until fragrant.

    

12. 12 Add fried beans.

    

13. 13 Take a small bowl, add an appropriate amount of soy sauce chicken juice, cornstarch and the water for soaking the mushrooms to make a gravy, and pour it into the pot.

    

14. 14 Cover the pot, simmer over medium-low heat for about 3 minutes, add tomatoes and stir evenly.

    

15. 15 When the juice is reduced, turn off the heat and serve on a plate.