I made the taro chicken this way. The chicken was tender and the taro was soft. My husband ate 3 bowls of rice. The method is super simple and you will know how to make it at a glance!

Cut the chicken legs into pieces, soak in water to remove blood, remove and drain. Peel and cut the taro into cubes, soak in water and set aside. I secretly learned the recipe of taro chicken from my mother, and my husband said that I can open a shop now.

Heat the pan and pour oil, add the ginger slices and stir-fry until fragrant, add the chicken pieces and stir-fry them

Stir-fry the chicken pieces until The water will dry out and the oil will come out, and it will be put out after it is slightly browned.

Put a little oil in the original pot, add onions, garlic, star anise, Sichuan peppercorns, dried chilies, and 1 tablespoon of bean paste, and stir-fry over low heat until fragrant.

Pour in the chicken pieces and taro and stir-fry until color

Add 2-3 spoons of light soy sauce, a little dark soy sauce

A spoonful of sugar, a little salt, Stir-fry the chicken pieces evenly

Pour the chicken pieces into the Harthsun enamel pot, add boiling water to cover the chicken pieces, bring to a boil

After boiling, turn down to low heat and simmer for about 20 minutes, remember to turn once in the middle Pot, finally use high heat to collect the soup, sprinkle with green and red peppers and enjoy!

The simple and delicious taro chicken is ready, you can make it easily in half an hour! Served in one pot, hahaha, it looks good and tastes delicious!

The chicken is tender and tasty, and the taro is soft and delicious!