Learn to cook

Chapter 13 Chicken with Pickled Vegetables and Edamame
raw material:
100 grams of chicken, 40 grams of potherb mustard, 15 grams of edamame kernels, 1 red pepper, 10 grams of starch, 30 milliliters of soy sauce, 6 grams of monosodium glutamate, and 8 milliliters of cooking wine.

Production process:

1. Wash the potherb mustard and mince; peel and wash the edamame kernels; remove the stalks of the red pepper, wash and mince for later use.

2. Wash the chicken, cut into cubes, put it in a bowl, add soy sauce and starch, mix well, and marinate for 15 minutes.

3. Pour 30 ml of oil into the pot and heat it up. Add red pepper and edamame kernels and fry until fragrant. Add diced chicken and potherb mustard and fry until cooked. Then add monosodium glutamate and cooking wine, stir well, and serve.

Nutritional effect:

Potherb mustard contains carotene and multivitamins, which can increase appetite and help digestion.The entrance is fragrant and tender, salty and spicy to refresh the stomach, it is a delicacy for accompaniment with rice and wine.

Tips

Potherb mustard itself is a pickled product, so be sure to pay attention to the amount of soy sauce when seasoning to prevent the dish from being too salty.

(End of this chapter)