Composition / ingredients
Cooking method
1. Put the potatoes to boil.
2. Now we need to prepare the vigna. To do this, wash it and cut it into pieces. Pour the vigna with cold water, put it on fire and bring to a boil, then turn down the heat, cook the vigna for 5 minutes. Flip it into a colander to drain the water.
3. Cut the chicken into medium pieces.
4. Peel carrots, onions, garlic. Grate the carrots on a coarse grater, cut the onion into half rings, chop the garlic finely.
5. Heat vegetable oil in a frying pan, fry the meat in it until golden.
6. Sprinkle the fried chicken with sesame seeds, pour in half of the soy sauce.
7. Add carrots, onions, garlic and vigna, mix everything and fry for 2-3 minutes.
8. Pour in the remaining soy sauce, stir and fry everything together until the onions and carrots are ready (5-10 minutes). Taste it. I don't add salt, because the sauce is already salty. But if it seems to you that salt is not enough, add it.
Serve the vigna with boiled potatoes.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Vigna cow peas - 90 kcal/100g
