Stir-fried chicken breast and edamame
Make it with the image of transferring the salt content of Nozawana into the soup. The saltiness will vary depending on the Nozawana you use, so try adding salt while tasting it.
How to make it
1
Use cubes of chicken breast, and edamame with boiled bottom and peeled thin skin. Chop the core part of Nozawana into small pieces.
2
Put a frying pan with scallion oil over high heat and stir-fry the chopped white green onions, ginger, and Nozawana core to give it a aroma.
3
Add Shaoxing wine and soup. Add salt, sugar and white pepper while tasting.
4
Sprinkle the chicken breast with potato starch and add to the frying pan.
5
Once the edamame has thickened, add the edamame and bring to a boil, then pour in the green onion oil to finish off.
6
Remove from the heat and serve in a bowl to complete.
Ingredients for 2 people
-
- Chicken chicken meat
- 150g
-
- Uses boiled edamame
- 50g
-
- Nozawana core
- 30g
-
- Scallion oil
- 1 tablespoon
-
- White leek
- 3g
-
- ginger
- 2g
-
- Shaoxing wine
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- salt
- 1 tsp
-
- sugar
- A little
-
- White pepper
- A little
-
- potato starch
- 1 tsp
-
- For finishing on scallions
- 1 tsp
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