Gourmet: Jiangsu recipes

Features: golden color, delicious bamboo chicken, fragrant taro and chestnuts, crisp entrance.

Ingredients: bamboo chicken 450g, taro150g. 25g of onion, 25g of ginger, 25g of Shaoxing wine, 5g of soy sauce 15g, 5g of sugar, 3g and 5g of refined salt, 20g of water starch and 450g of peanut oil (actually 50g of oil).

The practice of burning bamboo chicken with taro;

Stew the bamboo chicken to death, cut it into cubes and soak it in soy sauce. Peel taro, wash and cut into pieces. After the wok is on fire, scoop in peanut oil and burn it to 80% heat (about 200℃). Put the chicken pieces and taro pieces into the oil pan and stir the oil. Put the original pot on fire, put oil in it, stir-fry onion and ginger, add chicken nuggets, Shaoxing wine, soy sauce, white sugar, refined salt and appropriate amount of water, cook until the chicken nuggets are half cooked, add taro and cook for 15 minutes, and then thicken with water starch.

-Food City