A healthier combination of meat and vegetables - roasted edamame chicken nuggets

Overview

Speaking of meat, the one that appears most frequently on Misu’s dining table is chicken. It’s low in calories and easy to cook. It’s delicious when paired with any vegetarian dish. And the most important thing is that my little chubby girl likes it! Today I cooked edamame with the chicken nuggets. I peeled them during the previous edamame season and froze them in the refrigerator. Take it out, thaw it, clean it, and bake it with the chicken pieces. It has a unique flavor. Today's chicken nuggets are grilled, and the texture is very different from braised ones. The fragrance of the chicken itself is revealed, making it taste more original and healthier. The cooked chicken meat is crispy, the edamame noodles are soft, and the carrots are slightly sweet. The whole dish has a relatively refreshing taste in the mouth, and the aftertaste is the fragrance of the chicken itself and the slight numbness of the peppercorns, which is very good. It’s a nutritious home-cooked dish worth trying!

Tags

• hot dishes
• home cooking
• children
• lunch
• banquet
• chicken wing root
• cooking wine
• dried chili pepper
• edamame
• ginger
• onions
• rice cake
• carrot
• fragrant leaves
• peppercorns
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the chicken wings into small pieces, wash off the blood with water, drain thoroughly and set aside.

   

2. 2 Wash the edamame after thawing.

   

3. 3 Cut green onion into sections and slice ginger.

   

4. 4 Put a small amount of oil in the wok, add the green onions and ginger slices and stir-fry until fragrant.

   

5. 5 Add the chicken pieces and stir-fry for two minutes.

   

6. 6 Add peppercorns and continue to stir-fry until fragrant.

   

7. 7 Add water to the pot, at least enough to cover the chicken pieces.

   

8. 8 Add appropriate amount of light soy sauce.

   

9. 9 Adding a few drops of rice vinegar can not only remove the fishy smell of the meat, but also make the chicken meat more tender.

   

10. 10 Add a small amount of cooking wine.

    

11. 11 Add the dried chili peppers and bay leaves, cover the pot, bring to a boil, then turn to medium heat and simmer for about 20 minutes.

    

12. 12 Add chopped carrots.

    

13. 13 Add the edamame, stir, cover the pot and continue cooking.

    

14. 14 Cook for about ten minutes and add salt to taste.

    

15. 15 Continue to cook until the soup in the pot dries up.

    

16. 16 Remove from the pot and serve on a plate. It tastes great when eaten hot.