Roast Chicken with Edamame Rice

Overview

Edamame, also known as vegetable soybeans, is a vegetable soybean among soybean crops that is specially used to eat fresh pods. Edamame is fresh soybeans with pods in them. Fresh soybeans with pods have been cultivated for more than 5,000 years. When eating, have a plate of edamame and drink some beer. It tastes particularly good. Edamame is rich in fiber and has great benefits for the human body. In the past, many people thought that celery stalks had the highest fiber content. In fact, edamame was the well-deserved number one. The dietary fiber content of young edamame is as high as 4.0%, while the fiber content of celery sticks, which has always been considered the fiber champion, is only 1.2%. Some other well-known high-fiber vegetables do not have as high fiber content as edamame, and edamame is worthy of being the fiber champion among vegetables. There are many ways to make edamame. It can be boiled to make edamame in salt water, stir-fried with other vegetables, shredded pork, or roasted with pork belly and chicken. The texture ranges from crispy and tender to soft, and each has its own good taste. It is really a cheap and delicious home-cooked ingredient. There was a chicken in the refrigerator today, so I bought some edamame and made edamame roasted chicken. Chicken has high protein content and low fat content, making it healthier than pork. Edamame is rich in nutrients and has preventive and auxiliary treatment effects on obesity, hyperlipidemia, atherosclerosis, coronary heart disease and other diseases. Edamame beans and chicken are cooked together. The chicken is tender and tender, and the edamame beans are delicious and salty. It is a home-cooked dish that is very suitable for autumn

Tags

• hot dishes
• chinese banquet
• lunch
• dinner
• chicken
• cinnamon
• cooking wine
• dried chili pepper
• edamame
• edible oil
• light soy sauce
• old soy sauce
• onion white
• oyster sauce
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Photo of the ingredients: A chicken. I bought it at the market and asked the chef to chop it for me. Ever since I got it, I have been afraid of chopping. Appropriate amount of cooked edamame rice. I wanted to pry more, but my hands were not strong and my fingernails hurt when plucking, so I only pried out about 150 grams of edamame rice. A section of white scallion, a small piece of ginger, an appropriate amount of Sichuan peppercorns, two star anise, a section of cinnamon bark, three pieces of bay leaves, five or six dried chili peppers

   

2. 2 Sit in a pot and boil water. When the water comes to a boil, add the chicken pieces and add an appropriate amount of cooking wine. Boil the water for another two to three minutes to remove the blood foam

   

3. 3 Remove the blood from the chicken nuggets, take them out, rinse and drain them and set aside. Wash the edamame. Peel and slice the ginger, cut the green onion into small diagonal sections. Rinse the spices and drain the water

   

4. 4 Heat the pan with cold oil, add the peppercorns, and sauté over low heat. If you are afraid of frying oil in the fryer, you can first stir-fry the Sichuan peppercorns to dry out the water and then add oil. Saute the Sichuan peppercorns until fragrant and then remove them. When eating, take them out if you are afraid of eating Sichuan peppercorns. You can omit it if you are not afraid

   

5. 5 Add the chicken pieces to the pot and stir-fry continuously until the water is dry until the chicken fat comes out.

   

6. 6 Add scallions, white ginger and stir-fry

   

7. 7 Add dried chilies, star anise, cinnamon and bay leaves and stir-fry

   

8. 8 Add appropriate amount of hot water and bring to a boil

   

9. 9 Add appropriate amount of light soy sauce

   

10. 10 Add a spoonful of dark soy sauce

    

11. 11 Add appropriate amount of oyster sauce

    

12. 12 Add a few rock sugar

    

13. 13 Bring to a boil over high heat, then reduce to low heat and simmer for about 25 minutes

    

14. 14 Add washed edamame rice

    

15. 15 Continue to simmer for 15 minutes. I think the edamame tastes just right when stewed at this time, not too soft or crispy. The specific time can also be adjusted according to everyone's taste

    

16. 16 Turn to high heat to reduce the juice. You can taste the saltiness and add a little salt according to your personal taste. I didn’t make the soup too dry, so the rice shouldn’t be too delicious, haha

    

17. 17 Sprinkle a little chopped green onion before serving

    

18. 18 Finished product

    

19. 19 Finished product

    

20. 20 Finished product

    

21. 21 Finished product

    

22. 22 Finished product

    

23. 23 Finished product

    

24. 24 Finished product

    

25. 25 Finished product.

    

26. 26 The chicken is tender and the edamame is delicious. It is a delicious and nutritious home-cooked dish. Everyone should try it