Chinese Food
Taro chicken
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Once upon a time, XX taro chicken was hard to find in Chengdu. Even if it wasn't a meal, it was common to wait for 2 or 3 hours. It's said that the sole and secret bottom of the pot is mixed with a variety of spices and medicinal meals. It's spicy and full-bodied without losing its characteristics. The pressure cooker is now made. It uses northern taro. It's delicate and slags. The glutinous flavor is sweet and tasty; the chicken is tender and tasty. It's spicy but not dry. The aftertaste is long. Fish out the chicken taro. Add vegetables to the rest of the thick fragrant soup. Continue to overindulge. It's not a new thing to eat traditional Chinese medicine. In fact, most of the common spices can be used as medicine or as food. Some of them are not commonly used in families, such as long pepper, row grass and so on. In fact, they are also widely used in the cooking of hot pot and dry pot bottom materials. These spices added to taro chicken can not only increase the flavor, but also reduce the dryness. Its ingenious combination makes the common taro chicken become extremely fragrant, with a long aftertaste. It has become a popular and had to eat new army of Sichuan cuisine.
Cooking ingredients
Cooking Steps
Step1:The frozen taro or suntaro is the best choice for taro children. The small and round taro is the best choice. The large taro can be cut into hob pieces. It is not recommended to use mother taro to make this dish; the chicken is native chicken meat. The chicken is compact after being pressed in a pressure cooker, which is not easy to be scattered and rotte
Step2:Star anise, grass fruit, licorice, clove, thyme, vetch, Chennai, cinnamon, fennel and Xiangye are packed into spice bags for preparatio
Step3:Frozen taro doesn't need to be thawed. Boil it in boiling water for 3 minutes, then peel it
Step4:Wash and chop the chicken. Put it in boiling water and scald to remove the blood and odor. Remove the drain water
Step5:Put oil in the pot. Stir fry dried pepper, fresh green and white pepper, ginger slices, garlic slices and green onion over low heat. Add spicy sauce and Pixian bean paste to stir fry the fragrance
Step6:Stir fry the chicken in high heat until the color is on. Stir in taro and stir evenly. Add in soy sauce, soy sauce, oyster sauce and crystal sugar and stir well
Step7:Add in the soup and spices. Bring to a boil. Pour into a pressure cooker. Steam and press for 15 minutes
Step8:Pour the pressed taro chicken into the frying pan. Remove the spice bag and ginger, onion and garlic. Stir fry until the soup is nearly dry. Then start the pan.
Step9:After eating taro and chicken in the pot, you can also scald vegetable
Step10:It's deliciou
Cooking tips:1. Fresh taro can be peeled directly, but it is easy to peel when boiled after freezing. Its shape is also better and more complete than peeled taro; 2. Taro should not be too small. Adjust the pressing time according to the size. Take taro soft waxy as the degree instead of rotting; 3. The advantages of pressing with pressure cooker are time-saving. 2. Taro shape is complete, soft waxy tastes good, and the soup is clear. It's cooked by common method. The soup is thick. Taro will be scattered and rotten. There are skills in making delicious dishes.
