Stir-fried chicken legs with edamame

Overview

A quick home-cooked dish with a slightly spicy taste, tender chicken, and nutritious edamame. It is nutritious and delicious and goes well with rice. .

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• summer recipes
• banquet dishes
• black fungus
• chicken legs
• clear water
• cooking wine
• corn starch
• edamame
• edible oil
• garlic
• light soy sauce
• old soy sauce
• onions
• pixian doubanjiang
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Main ingredients: chicken legs, peeled edamame.

   

2. 2 Ingredients to be processed: Peel and bone the chicken legs, wash them and marinate them with salt, cooking wine and cornstarch for 20 minutes. Blanch the edamame over high heat until medium cooked, remove and rinse the skin and set aside. Smash the garlic, mince the green onion, chop the ginger, and blanch the black fungus in boiling water.

   

3. 3 Mix chopped green onion, chopped ginger, dark soy sauce, light soy sauce, sugar, and water evenly to make a sauce and set aside.

   

4. 4 Turn on the heat, pour oil into the pot, and fry the chicken pieces.

   

5. 5 When the chicken changes color, add minced garlic and Pixian bean paste and stir-fry.

   

6. 6 When the chicken is cooked, remove some of the chopped green onion and ginger from the sauce bowl and pour it into the pot, and continue to stir-fry the chicken.

   

7. 7 When the onions and ginger are fragrant, pour the sauce along the edge of the pot and stir-fry the sauce and chicken evenly.

   

8. 8 When the chicken is cooked, add black fungus.

   

9. 9 Add the edamame and test for saltiness. You can add a small amount of salt for seasoning.

   

10. 10 Stir-fry evenly. When the chicken is almost cooked, turn off the heat (the remaining heat in the dish will make the chicken fully mature. If you are worried that the chicken is not cooked enough, you can stir-fry until it is fully cooked and then turn off the heat).

    

11. 11 Serve on a platter.