Chicken Legs Stewed with Beans
Overview
Chicken meat is tender and delicious, and has the highest protein content among meats. Chicken thighs are the most iron-containing part of the entire chicken. This chicken leg stewed with potatoes is a recipe from Inner Mongolia. It is not greasy to eat with beans, and with some potatoes and vermicelli, the finished product is salty and delicious, and the dish is not clear or watery.
Tags
Ingredients
Steps
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Remove the tendons from the beans, wash and drain them into sections, and chop the potatoes into large pieces with a peeling knife
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Chopped chicken legs
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Wash and remove water
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Fatty meat slices
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Put a little oil in the pot, add the fat and stir-fry the oil over low heat, add the green onion and ginger and stir-fry
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Add chicken legs and stir-fry until pale in color
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Add soy sauce and stir-fry until browned
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Add green beans and stir-fry until dark green in color
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Add water to cover the ingredients, add one aniseed, bring to a boil over high heat, turn to medium to low heat and simmer with the lid on for 5 minutes. Wash the vermicelli under the faucet, break off and add to the pot, add an appropriate amount of salt, boil the pot and continue to simmer over medium to low heat
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When the beans and potatoes are fully cooked, the vermicelli is transparent and soft without a hard core, and when half of the soup is left, add the minced garlic and stir in
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When the stew is done, take it out of the pot
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Finished product picture!
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Finished product picture! !
