Chicken (half)

condiment

Cooking wine (1 teaspoon) salt (appropriate amount) ginger (3 slices) oil (appropriate amount) shallot (appropriate amount) soy sauce (appropriate amount) star anise (2 slices) pepper (appropriate amount) fragrant leaves (3 slices) garlic (5 petals) Laoganma lobster sauce (appropriate amount) taro (8 slices)

kitchenware

fryer

one

Chop the chicken into small pieces, put it in a pot and boil it with clear water. Boil for a few minutes, remove the blood and sewage from the chicken, then clean it and drain it for later use.

2

Stir-fry ginger, garlic, star anise, Impatiens balsamina leaves and pepper in a pot. Add chicken, cooking wine, soy sauce, Laoganma Douchi and Laoganma Chili and stir fry. Come on, stir fry over low heat. Add water to the pot, cover the chicken and add a little water. Turn down the fire when the water boils.

three

After the chicken is cooked for half an hour, add the chopped taro and salt, bring to a boil with high fire, and then turn to low heat. /kloc-after 0/0 minutes, you can turn to high fire to collect juice.

four

Sprinkle with chopped green onion.

five

Pour the remaining soup.

Tips:

When burning taro, judge the length of time according to the size of your own cut. You can taste it yourself in the middle. It's best not to cook for too long, so the soup will be burnt and the whole appetite will be lost. This site will share with you the practice of cooked taro chicken. Have you learned the cooking steps, time required and seasoning mix of cooked taro chicken? We will teach you how to cook taro roast chicken through our hands. If you are willing to make taro roast chicken nutritious and delicious, please act quickly and cook a delicious meal for you and your family. I look forward to sharing the cooking results of taro roast chicken recipes.