1 Because my rice cooker is relatively small, I used half of it. Chop it into pieces and work hard!

2

Wash taro and peel it. I don't eat it often at home, and I don't know how to eat it.

three

Boil water in the pot, put the soup like star anise cinnamon in, boil the water, blanch the chicken pieces, then take out the chicken and clean it, and throw away the rest!

four

Cut taro into pieces and soak in water for later use.

five

Put the washed chicken in water, and put the ginger slices in a pot for stewing. Boil for about an hour, add taro, add salt and take out the pot for ten minutes.

material

Ingredients: 600 grams of native chicken and 500 grams of taro; Accessories: onion, ginger, garlic, salt, cooking wine, pepper and vinegar.

1

Cut the bought chicken into small pieces.

Wash taro, peel it and cut it into pieces similar to chicken pieces.

Boil the water, blanch the chicken pieces for two minutes to remove the fishy smell and impurities, and then take them out of the pot for later use. Cut onions, ginger and garlic.

Put oil in the wok, stir-fry Chili peppers, scoop them up, stir-fry chicken pieces with ginger slices, and add cooking wine and vinegar while frying.

Put enough water in one time and stew in a saucepan. Stir-fry the chopped taro, stew it in chicken soup for 45 minutes, and then stew it with chicken in a stew pot.

Season with salt and stew for about 15 minutes. Put some soy sauce and chopped green onion. If you like monosodium glutamate, you can put some chicken essence and seasoning according to your personal preference. My home is light.