Ingredients
300 g chicken breast, 40 g pickled potherb mustard, 15 g fresh soybeans, 10 g minced red chili pepper.
Seasonings
Salt to taste, 1/2 teaspoon chicken bouillon powder, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, cornstarch and sesame oil as needed, 2 tablespoons vegetable oil.
Steps
1. Rinse the chicken, cut into small cubes, place in a bowl, and toss with soy sauce and cornstarch until evenly coated; rinse the preserved mustard greens and finely chop them; shell the edamame and rinse.
2. Heat oil in a wok over high heat, add the minced chili peppers and edamame and stir-fry until fragrant, then add the diced chicken and preserved mustard greens, and continue stir-frying until everything is cooked through.
3. Then add salt, chicken bouillon, and cooking wine, stir-frying until well-flavored, drizzle with sesame oil, and serve in a bowl.