Ingredients: 1 chicken (2 kg), 20 g soya bean, red pepper, scallion, ginger, rice vinegar, salt, and monosodium glutamate.
Practices: 1. Wash the chicken and cut into pieces, dip the water for use; 2. Put the appropriate amount of oil in the pot, add onion ginger, stir-fry and remove, then put the chicken, stir in the vinegar to taste; 3. Add the soybeans to the pan, add Sufficient water, and then onion ginger slices, salt, boil water, boil over low heat for about 1 and a half hours of chicken can be bone.
National level nutritionist Wang Xufeng commented: Soybeans provide dietary fiber, minerals, soy isoflavones and other nutrients, making this dish more nutritious than regular stewed chicken. Moreover, the content of cholesterol is much lower than that of common croquettes stewed with soya beans, which is more suitable for middle-aged people and people with high blood lipids. In addition, soy bean stew chickens also supply plant and animal protein, which doubles the effectiveness of protein supplementation and immunity enhancement.