Stir-fried chicken breast and edamame
The idea is to transfer the saltiness of the Nozawana to the soup. The saltiness will vary depending on the Nozawana you use, so be sure to taste and add salt as you go
How to make it
1
Cut the chicken fillet into cubes, parboil the edamame beans and peel them. Finely chop the core of the nozawana greens
2
Heat a frying pan with scallion oil over high heat and fry chopped white onions, ginger and Nozawana stems until fragrant
3
Add the Shaoxing wine and soup. Taste and add salt, sugar, and white pepper
4
Coat the chicken fillets with potato starch and add to the frying pan
5
Once the sauce has thickened, add the edamame beans and bring to a boil, then finish by drizzling on some green onion oil
6
Remove from the heat and serve in a bowl to complete.
Ingredientsfor 2 people
-
- Chicken breast
- 150g
-
- . Use edamame that has been blanched and had its thin skin removed
- 50g
-
- the Nozawana pickle 芯の部分を使用
- 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
-
- green onion oil For finishing with
- 1 tsp
[PR]
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