A home-cooked recipe for the classic Sichuan dish of taro-roasted chicken. It tastes delicious and the taro is soft and glutinous. It’s a must-have when it’s served to the table!
Roast chicken with taro is a famous Sichuan dish and a well-known home-cooked dish. Many Sichuan friends like to eat it. It tastes spicy and fragrant, the chicken is smooth and tender, the taro is soft and glutinous, and the rice is soaked in the soup. It’s also a masterpiece! This dish in my memory usually appears on the dinner table during family dinners or Chinese New Year. It seems that in the 1980s and 1990s, my family was very fond of spicy food, so making this dish is very delicious. I also learned it from my aunt at that time. Had this dish.
This dish is also very fragrant in restaurants, but most of it is made using roasted chicken seasonings or secret sauces and a pressure cooker, and the chickens used in restaurants are generally relatively tender, so it is time-consuming. Not long. As for the home-cooked method, I think different people will make the same dish differently. Many people blanch the chicken first when making this dish, but when I make this dish, the chicken is never boiled. Instead, the chicken is stir-fried in oil to dry out the water, and then the seasonings, bean paste, etc. are added and stir-fried until fragrant. Color, add more water to stew, the amount of water and cooking time should also be adjusted according to the tenderness of the chicken. Wait until the chicken is almost simmered before adding the taro. Finally, remove the juice and adjust the flavor and you're done!
However, when I was making taro chicken at home, the taro was rotten and the soup was very thick. I never knew why? However, since I started a family, I have gradually figured out a little trick, and this dish no longer has a thick soup. Guess what to do with taro so that the soup doesn’t thicken?
One is to cut the taro into pieces and soak it in clean water. The mucus will dissolve in the water during soaking. Change the water twice more, and finally add some salt to marinate it. This will not only make the taro taste better, but also make it more delicious. Will not thicken the soup.
The other method is to boil the taro in water alone, remove it from medium-cooked and rinse off the mucus, then add it to the chicken and cook it together until it is thoroughly cooked and tasty.
The taro processed in these two ways can sublimate the appearance and taste of the entire dish. If you don’t believe it, try it! It is said that taro chicken is also available in white flavor, but in the past 30 years, all the taro chicken I have eaten is red flavor, so the home recipe I will share with you is also red flavor!
What I’m sharing today is a home-cooked recipe for Sichuan-flavored taro-roasted chicken. This is how my family has always made it. It tastes very fragrant, has a good color, and is slightly spicy, suitable for everyone. If you are superstitious about restaurant recipes, please don’t criticize me. Not done well, just for reference! Sichuan Style Taro Roasted Chicken
Ingredients: 1/4 chicken, about 1000g, 500g taro, a few green peppers, 20g ginger, a little Sichuan pepper, appropriate amount of dried chili, 2 spoons of bean paste, 1 light soy sauce tablespoon, 1 teaspoon of sugar, 1 teaspoon of salt, 2 tablespoons of cooking wine, add some chili powder for spicy food, appropriate amount of red oil, a little pepper powder - Production process -
1. Wash and chop the chicken into pieces Set aside, cut the taro into hob cubes, smash the ginger, cut the green pepper with a diagonal blade. 2. Pour oil into the pot. When the oil is hot, add half of the ginger cubes, add in the chicken cubes and stir-fry until the chicken shrinks and the water vapor simmers it dry
3. Then add ginger, dried chili pepper, and Sichuan peppercorns and stir-fry over low heat until fragrant. 4. Add 2 tablespoons of bean paste for color and stir-fry until fragrant. For those who like strong flavors, you can add half more bean paste and 1 to 2 tablespoons of chili powder to add color and spiciness. I use my own homemade bean paste, and the color is not that bright red. You can use red oil bean paste to make it, and the color will be brighter. 5. Then add cooking wine and soy sauce and stir-fry. 6. Add enough hot water along the edge of the pot to boil, then turn to medium heat and simmer for half an hour. Since the free-range chickens I use at home are relatively old, I need to add more water to cook them thoroughly. 7. When roasting the chicken, soak the taro for ten minutes, rinse it, remove it from the water, then add 1 tablespoon of salt, mix well and marinate for a while. 8. After half an hour, when the chicken is cooked, add the taro, bring to a boil and simmer for 15 to 20 minutes. 9. Finally, open the lid and reduce the juice over high heat. Taste for saltiness and then add a little salt and sugar to taste. Add green pepper, appropriate amount of red oil and stir well and turn off the heat. Don’t make the soup too dry, a little soup will be delicious when mixed with rice! Take it out of the pot and sprinkle with chopped green onion or coriander. Add a little peppercorn noodles for the numbing taste. It’s so fragrant! The taro is soft and glutinous, the chicken is very tender, the soup is a little sticky, and the taste is great. Home-style taste, slightly spicy, it’s time for taro to go on sale, so hurry up and make it for your family. He Ma's food anecdotes:
1. The cooking time should be increased or decreased according to the tenderness of the chicken.
2. For those who are allergic to taro, please wear rubber gloves when cleaning. Pickling salt helps the taro taste better and makes the soup thicker.
3. Taro contains a lot of starch and may cause bloating if eaten too much. It is not advisable to overeat.
4. The soup of taro-roasted chicken has more juice than ordinary cooking. When eating chicken soaked in the soup, eating taro will be more delicious.
5. This recipe has a mild taste and can be adjusted accordingly if you want to eat heavy flavors.
6. If you think you can’t cook it well, you can buy a pack of roast chicken seasonings. You only need to add a little, stir-fry, and then add water to boil. It will taste great.