Chinese Food
Taro chicken in Chinese restaurant by Wang Junkai
(114585 views)
Before going to Chinese Restaurant 2, many people thought Wang Junkai was a high-quality idol. They thought Xiao Kai was only responsible for the beauty. Every day, he dressed neatly and acted as a face-to-face waiter. I never thought that a handsome boy born in 1999 had so many cooking skills and the title of chef God. One of them is Wang Junkai and Xiaobai as chefs. Wang Junkai made taro chicken. At one glance, it's so appetizing to see the color, smell and taste. He conquered other partners in an instant. The red fire is indeed Chongqing Wang Xiaochu. What's the way of making taro chicken? Taro chicken is a well-known dish in Sichuan and Chongqing. The main ingredients of this dish are whole chicken, half chicken, chicken wings and chicken legs. I used half three yellow chicken and several small taro. The combination of the two - chicken is fragrant and smooth. Taro is soft and waxy. It can meet the needs of taste buds and eat at the same time. Today, we're going to re carve Wang Junkai's way of making taro chicken. Your favorite friends may as well enjoy it with your family.
Cooking ingredients
Cooking Steps
Step1:Wash half of the chicken, soak it to remove the blood water, drain the water for use, peel the taro and cut the hob, soak it in water for use.
Step2:Heat the oil in a hot pot. Stir fry the chicken first. Fry until the chicken is dry. The oil is a little golden. Put it in reserve.
Step3:Stir fry the pepper, onion, ginger, garlic and millet pepper with the remaining oil in the pot. Add a spoonful of Pixian bean paste. Stir evenly.
Step4:Then pour the fried chicken into the pot. Stir evenly.
Step5:Pour in taro and continue to stir fry.
Step6:Heating water. The amount of water before the chicken pieces. At this time, add old soy sauce, raw soy sauce, sugar and a little salt for seasoning. Boil over high heat. Simmer for 20 minutes.
Step7:It's out of the pot. The chicken is tender. The taro is glutinous. Another bowl of rice. Is there anything happier than this?
Cooking tips:1. Choose the tender chicken that is easy to fry. It's easy to rot and ripen. 2. Step 6: add hot water. Adjust the amount of water according to the age and tenderness of the chicken. 3. Pixian bean paste is very salty. When seasoning, salt can be reduced. There are skills in making delicious dishes.
