Stewed Beans with Potatoes and Chicken Nuggets
Overview
Autumn has come, and all kinds of beans in the Northeast yard are ripe. This kind of beans with flower skin is rare in the South. As my son grows up, he wants to bring delicious things to his mother. It is more suitable for stewing and has a soft texture. It tastes great when stewed with potatoes and meat. It is also a home-cooked stew in the Northeast. I make this dish every time I go back to the Northeast. I stew a big plate at a time. My son also likes it very much. He brought it back from the Northeast to satisfy my craving.
Tags
Ingredients
Steps
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Prepare the ingredients first. Peel a potato and cut it into small pieces. Wash the beans and fold them into small pieces. Cut the chicken breast into small pieces. Then cut some garlic, ginger slices and green onions.
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Put an appropriate amount of oil, thirteen-spice powder, and a small amount of soy sauce into the pot and sauté until fragrant. Pour in the chicken pieces, ginger slices, and garlic and stir-fry until evenly colored.
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Then add the potato cubes and beans and stir together evenly. This kind of beans is very resistant to stewing, so put it with potatoes.
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After mixing well, add an appropriate amount of water, just enough to cover half of the food. Sprinkle an appropriate amount of salt evenly on the surface without mixing. Cover and simmer until potatoes are cooked through.
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When the potatoes are cooked, so are the beans. Finally, add an appropriate amount of green pepper and mix evenly. Take it out of the pot and put it on the plate. The potatoes and beans are soft and the green peppers are crispy. They absorb the essence of the chicken, making it nutritious and delicious. There was no soup left on the big plate.
