Chicken Stir-Fry with Edamame | Chef John’s Cooking Class

Name: Chicken Stir-Fry with Edamame | Chef John’s Cooking Class
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: ㅤ ㅤMarinade; 10 oz. Boneless and Skinless Chicken Legs; 1/2 tsp. Salt; 1/4 tsp. White Pepper; 1 tbsp. Shaoxing Wine; 2 Large Egg White; 1 tbsp. Corn Starch; 1 tsp. Cooking Oil; ㅤ ㅤ ㅤStir-fry The Chicken; 1 tbsp. Cooking Oil; 1 tbsp. Garlic, sliced; 1 tbsp. Ginger, sliced; 3 stalks Green Onions, cut Into 1/2 Inch Pieces; 1 tsp. Shaoxing Wine; 3/4 cup Chicken Broth; 1/4 tsp. Salt; 1 tsp. Sugar; 1/2 tbsp. Soy Sauce; 1 small Red Pepper; 1/4 tsp. White Pepper; 2 tbsp. Cornstarch Slurry (1 to 2 Ratio of Cornstarch to Water); ㅤ ㅤCook The Edamame; 1 cup Edamame; 1/4 tsp. Baking Soda; 1/4 tsp. Salt

Tender stir-fried chicken bits with edamame is delicious and nutritious. This cooking process will show you how to make the perfect flavorful chicken to go with you vibrant edamame, It’s a great combination of proteins and vegetables, and a wonderful meal for any occasion.

Chef John Zhang

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Chicken Stir-Fry with Edamame | Chef John’s Cooking Class

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

ㅤ ㅤMarinade
10 oz. Boneless and Skinless Chicken Legs
1/2 tsp. Salt
1/4 tsp. White Pepper
1 tbsp. Shaoxing Wine
2 Large Egg White
1 tbsp. Corn Starch
1 tsp. Cooking Oil
ㅤ ㅤ ㅤStir-fry The Chicken
1 tbsp. Cooking Oil
1 tbsp. Garlic, sliced
1 tbsp. Ginger, sliced
3 stalks Green Onions, cut Into 1/2 Inch Pieces
1 tsp. Shaoxing Wine
3/4 cup Chicken Broth
1/4 tsp. Salt
1 tsp. Sugar
1/2 tbsp. Soy Sauce
1 small Red Pepper
1/4 tsp. White Pepper
2 tbsp. Cornstarch Slurry (1 to 2 Ratio of Cornstarch to Water)
ㅤ ㅤCook The Edamame
1 cup Edamame
1/4 tsp. Baking Soda
1/4 tsp. Salt

Directions:

Step 1

First knock the chicken thigh with a knife to break the muscle tendons.

Step 2

Cut the meat into cubes. The advantage of dicing is that it is easy to fry and convenient for tasting.

Step 3

Add all 【Marinade】ingredients. Mix evenly, and add a little oil to make the chicken firmer.

Step 4

Turn on medium heat, pour oil in the pot, stir-fry for 2-3 minutes until the chicken aroma comes out, turn to medium-low heat and add garlic slices, ginger slices and green onions.

Step 5

Boil a pot of water, then put salt and baking soda in the water. Pour the edamame and cook for 30 seconds in the water. The purpose of adding baking soda is to make the edamame greener and more waxy. (You can also cook the chicken while frying in this step)

Step 6

Continue to stir-fry the chicken, then pour in Shaoxing cooking wine into the pot. Pour the chicken broth and add salt, sugar, cooked edamame, soy sauce and diced red pepper. Simmer for 2-3 minutes. Add white pepper, and finally add starch + water to thicken. Stir-fry evenly.

Step 7