Chinese Food
Braised chicken with Taro
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Since childhood, I like to eat braised chicken with taro made by my father. It's simple. The chicken is fresh and tender. Taro is soft. Soup with rice is super delicious. It's the season when taro goes on the market. Dad always advocates eat according to the season. How can we miss this delicious dish? Share this homely dish with you. Dad's taste. The taste of home (I only think of sharing this recipe with you when dad has finished packing the ingredients and started to cook in hot pot. So the pictures are not complete. But this dish is really simple. Novice can also easily start.) actually, Chinese food There is no limit to the amount and types of materials. And the cooking methods of each dish are different. There is no fixed cooking method. My diet is light. The cooking method is very simple. So this is my taste. My friends can play on the basis of this recipe. Add green peppers, mushrooms, and all kinds of ingredients you like.
Cooking ingredients
Cooking Steps
Step1:After the taro is scraped and cleaned with a knife, boil it with water and a little sal
Step2:Hot pot of cold oil. Add ginger, garlic, star anise, Chinese prickly ash, scallion, dried pepper and stir fry in tur
Step3:Pour in the cleaned and chopped chicken. Stir fr
Step4:Stir fry until the chicken changes color. Add some warm water. Pour in soy sauce. Add a little salt. Continue to stir fr
Step5:When you stir fry chicken, you can add a small amount of water several times. Avoid the paste pot. Don't add too much water at a time. If you stew too much water, the chicken will become firewood and not tender. Add taro when chicken eight is mature. Because taro has been boiled with water in advance, you can add it when chicken is fast stewed. If you like rice in soup, you can add a little wate
Step6:Simmer for ten minutes until the soup is thick. Taste the salt. Season. Add the chicken essence. Leave the pot
Step7:The chicken is fresh and tender. The soup is thick. The soup is mixed with rice. I have two bowls. Aha. It's the same taste from childhood. It's from da
Cooking tips:1. Add a little water. Don't put half a pot of water at once. Otherwise, it will become stewed chicken. The chicken will be very firewood. 2. Drain the taro when it is cooked. Set aside. Do not use too cold water. There are skills in making delicious dishes.
