Chinese Food
Braised chicken with Taro in Sichuan style
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In Chongqing and Sichuan, there are many restaurants with the name of taro roasted chicken . The boss will say that all the waiters in the restaurant are white and tender, because they eat too much taro. It's not without scientific reason. It's true that eating powdery ingredients often has this effect. At the end of this trial, we will summarize the taste and the adjustment needed according to this formula.
Cooking ingredients
Cooking Steps
Step1:Taro and yam peeling are more trouble. To wear gloves. Or your hands will itch. If you don't feel trouble, you can steam it first and tear off the skin directly. I like to eat the maturity of taro with pulp, so it's big and can be boiled.
Step2:Try the wings you like. The best is the chicks. Cut into pieces. Sprinkle salt, monosodium glutamate, cooking wine and marinate for about 20 minutes.
Step3:Homemade pickled ginger, pickled pepper, crushed garlic, forgot to buy coriander, replaced with green pepper, just for the sake of color. (my family's cooking taste is very heavy. I put a lot of chili and ginger. You can use these two kinds if you don't eat spicy.
Step4:Taro and chicken pieces are oiled first, then put aside.
Step5:Stir fry Pixian Douban sauce over low heat. Boil red oil. Soak ginger in chili and garlic. Stir fry to make fragrance.
Step6:Next chicken. Stir fry. Stir fry
Step7:Then add taro, stir fry, add some water and submerge the vegetables.
Step8:Add spices. Today's cinnamon, geranium leaves, star anise, fennel, rock sugar and ingredients are not many. Just a little spices. Turn to a small heat after boiling. Add a pot cover to boil.
Step9:My family likes spicy food. It's also hot and dry. Simmer for 2030 minutes. Knead the time according to the hardness of taro. Salt and monosodium glutamate can also be added according to personal taste. Generally, the dishes with Pixian Douban sauce need not be added.
Step10:Start the pot. Fill the plate. It takes a long time to cook today. Taro is my favorite paste. If there is cilantro sprinkled on it, it's the authentic Sichuan restaurant.
Cooking tips:1. This dish has two ways: Red taste and white taste. If you eat red taste, the Dandan brand used in Pixian Douban sauce and the one packaged in bamboo house are the best; if you eat white taste, you don't need to add Douban sauce. 2. Taro and chicken should be oiled first. Lock water to keep the meat taste. It's not easy to burn. 3. Today's food consumption. One spoon of bean paste is enough. 4. Coriander is the best combination with this dish. Sprinkle it on it in long strips after starting the pot. 5. If it's not too much trouble, it's more authentic in Sichuan to replace Pixian bean paste with hot pot bottom. 6. Taro and yam peeled. Wear gloves. There are skills in making delicious dishes.
