Chicken Legs Half (150g) Iron Bar Yam 1 root (200 grams with skin)
Carrot Half root (60 grams) Vegetable oil 20 grams
Green onion 5 grams Salt 2 grams
Chicken Essence 3 grams
How to make stir-fried yam with chicken legs #Autumn Health Eat Like This#How to stir-fry chicken legs with yam Illustration 1

Step 1

Debone the chicken thighs, cut the skin on the chicken into thick strips; wash the yam and peel half of the carrot #Autumn Health Eat Like This#How to stir-fry chicken legs with yam Illustration 2

Step 2

Peel yams, cut into sections, and then slice them; cut carrots into sections, then cut into thin slices#Autumn Health Eat Like This#How to stir-fry chicken legs with yam Illustration 3

Step 3

Heat the pan with cold oil, put the chicken legs into the pan, and stir-fry over medium-low heat until most of them change color. #Autumn Health Eat Like This#How to stir-fry chicken legs with yam Illustration 4

Step 4

Add the carrot slices that are not easily cooked and stir-fry for 1 minute. The surface of the chicken will all change color and the carrots will become slightly soft. #Autumn Health Eat Like This#How to stir-fry chicken legs with yam Illustration 5

Step 5

Pour in the yam slices and stir-fry over high heat #Autumn Health Eat Like This#How to stir-fry chicken legs with yam Illustration 6

Step 6

Sprinkle salt and chicken essence, stir-fry for 2 minutes, add green onions, stir-fry for 10 seconds, turn off the heat and remove from the pan #Autumn Health Eat Like This#How to stir-fry chicken legs with yam Illustration 7

Step 7

Fresh, crispy and tender, refreshing and appetizing Cooking tips for stir-fried chicken thighs with yam

1. Chicken thighs have skin and tendons, and are chewier than chicken breasts. If you don’t like fat, you can peel off the skin and fry them; stir-fry the chicken directly without starching, and the excess fat will be fried and there will be no fishy smell; 2. Crab and yam stick to the skinThe liquid will itch, so wear kitchen gloves or use a plastic bag to peel, rinse, and cut; 3. Side dishes such as carrots and green onions can also be replaced with other brightly colored and easy-to-cook vegetables, such as celery, green peppers, green garlic, cucumbers, etc.; 4. Seasonings can be adjusted according to taste.