For the sake of family health and stomach, this spicy and heavy food should not be cooked too much at once.

It's just a bag of rice nest hot pot 95g, and the weight is just right.

It is said that when the bottom material was first opened, it was full of butter.

I can't help but exclaim that the taste of the old hot pot I remembered many years ago has finally come back.

Back to the point:

Taro roast chicken tutorial:

Raw material preparation: chicken skin taro rice nest hotpot

Chop the chicken pieces, add ginger slices, cooking wine and pepper, and season with salt.

After about 10 minutes, pour the hot oil into the pot and stir-fry the chicken pieces with good taste.

Stir-fry evenly, add the chafing dish bottom material in the rice nest, continue to stir-fry until the chafing dish bottom material is completely melted, and then add the previously cooked sparerib soup (or clear water) until the chicken pieces have just passed.

Pour in the cooked and drained taro in advance, stir-fry and mix, and pay attention to the heat (low heat is enough).

Note that the middle process should be turned frequently, and the food containing starch in taro is easy to paste the pot. You can add soy sauce and soy sauce to taste according to your personal taste, but I suggest not to add it.

Bring to a boil with high fire and simmer for 10 to 15 minutes until the taro is soft and waxy.

PS: Taro roast chicken made from hot pot bottom material. Because the salt in the hot pot bottom material is quite full, put less salt when the chicken pieces taste.

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