Stir-fried Chicken with Snap Peas and Crispy Bones
This crispy and flavorful **Stir-Fried Chicken Cartilage with Green Beans** is a deliciously unique dish that combines tender chicken cartilage with fresh green beans in a savory, aromatic sauce. The cartilage is blanched to perfection, ensuring a satisfying crunch, while the green beans add a vibrant, crisp texture. Stir-fried with fragrant scallions, rich soy sauce, and a hint of **thirteen spices**, this dish bursts with umami depth. A splash of cooking wine enhances the flavors, creating a mouthwatering balance of savory and aromatic notes. Quick and easy to prepare, this recipe is perfect for a bold, protein-packed meal that’s sure to impress. Serve it hot for a delightful crunch in every bite!
10 Minutes
Easy
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
Chicken cartilageThe aromatics
🧅
Green beans🧅
ScallionsThe sauce & seasonings
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Thirteen spices🧂
Oil🧂
Cooking wine🧂
Soy sauceInstructions
1. Step 1
Blanch the chicken cartilage until it is cooked, then set aside.
2. Step 2
Cut the green beans into segments and blanch them until they are cooked, then set aside.
3. Step 3
Heat an appropriate amount of oil in the wok, add the scallions and thirteen spices to fry until fragrant, then add the chicken cartilage and stir-fry until it changes color. Add the cooking wine and soy sauce, continue to stir-fry, then add the green beans and stir-fry continuously. Finally, add an appropriate amount of salt and chicken seasoning, turn off the heat, and serve.
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