Chinese Food
Braised chicken with Taro
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I want to eat chicken. But I don't know what to match. I suddenly thought of trying taro. I'm not very good at it. So I tried to do it. The result is very good. Taro is better than chicken.
Cooking ingredients
Cooking Steps
Step1:Change the ingredients into knives and install the basin for standb
Step2:Taro peeling and cutting hob. Put into water to prevent oxidation. Spar
Step3:Chicken degrease, cut into pieces and blanch for standb
Step4:Use the skin next to the bottom of the chicken (there is a lot of oil in the skin) to start the pot. Open the pot and discard the skin. Put in the chicken pieces. Stir fry until the skin is golden
Step5:Add all seasonings, continue to stir fry, stir fry ingredients, put in a small amount of water, 1 teaspoon of soy sauce, turn off the fire when the water is turned o
Step6:Put the taro in the casserole. Put it on the stove for standb
Step7:Pour the fried chicken into the casserole. Spread it on the taro. Put some water and salt in it. Cover the casserole. Turn the heat to a low heat. Simmer for about half an hour
Step8:Taro and chicken are ripe. Sprinkle with scallion and serve
Cooking tips:1. If the chicken is too oily, I usually remove the oil and remove the skin of the chicken to prevent the oil content of the dish from exceeding the standard. Generally, there is no external oil for making chicken and duck. 2. When the chicken skin is boiling, wipe all the places in the pan. Try to fry all the oil in the skin of the chicken. In this way, the chicken won't stick to the pan when frying. 3. Simmer slowly on a small fire. Pay attention to turning over the pan. In fact, I personally like the bottom of the pan with slight scorch. So the casserole is just good. 4. If you want a short time, you can cut the chicken into small pieces. In addition, you can fry it until it is 7 minutes ripe. This can save the stewing time. You can use the time when the taro is cooked. There are skills in making delicious dishes.
