Ingredients
Main ingredient:
1 chicken (can also use duck), sorted and chopped.
Taro 1 catty and a half, cut hobnail pieces.
Seasoning: 1 piece of ginger (broken with a knife), ? taels of green onion (pulled knot), about 20 peppercorns, 3 tbsp of soy sauce, salt, monosodium glutamate, moderate amount of each
Practice
1, the pot of oil boiled to seventy percent of the heat, pour in the chicken, ginger, green onion knots, peppercorns, and stir-fried together until the water is dry and bright oil.
2, push the chicken pieces to the side of the pot, put salt, soy sauce.
3, the soy sauce and salt in the oil on low heat to stir-fry the aroma (about a minute), and then and the chicken pieces and stir-fry for half a minute to the color.
4, put the soup or water to boil, cover and change to a small fire slowly simmer.
5, simmering about forty minutes to the chicken pieces of seventy percent soft, and then put a little salt, under the taro cover to medium heat to boil, and then change the fire to continue to simmer.
6, stew about twenty minutes to taro soft, pick up the onion, ginger do not, put monosodium glutamate collection of soup pot is ready.
Practice two, Taoran taro chicken
Materials
Turkey rooster 1 (net weight of about 500 grams), dry taro 1,000 grams (taro is a specialty of Sichuan, similar to the small taro, but more water. Available ordinary small taro instead). Seasonings 30 grams of pepper, PI County 20 grams of bean curd, 20 grams of ginger, salt 10 grams, 3 grams of sugar, 10 grams of chicken essence, monosodium glutamate (MSG) 5 grams of green onion 2 grams, 100 grams of salad oil.
practice
1, soil boy rooster slaughtered and gutted, chopped into 2 cm square block, taro peeled into a hobnail block to be used.
2, 50 grams of oil in the pot, burned to 50 percent hot, under the chicken pieces of high-flame sautéing incense, color was golden, under the taro, pickled peppers, bean curd, pickled ginger, stir-fried over high heat for about 3 minutes to the top of the color, taste, add salt, sugar, chicken essence, monosodium glutamate seasoning, and then into the high-pressure cooker in the pressurized soft (steam pressure for another 8 minutes) to plate, sprinkled with green onion that is complete.
Tips
Features
To rural greens, live food for the local chicken and the production of very little and slippery and fresh taro as the main ingredient, and the folk tradition of soaking seasonings cooked together, so that the chicken juice and the taste of the pickled vegetables penetrate into each other, the color of the dish is red and glossy, smooth, pickled peppers, soft and sticky to the taste.
The key to making
The rooster should be chosen to have a gross weight of not more than 750 grams, and the meat of the rooster is more tender, and the pressure cooker can be pressed for 8 minutes, which can't be too rotten.
Taro chicken practice three,
Materials
A 2.5-pound boy chicken,
Fresh taro boy 450g
Seasoning: pickled ginger 20g, 40g of garlic, peppercorns 2-3g, Pixi County Bean Petals 60g, 10g of cooking wine, dry red pepper, sugar 10g, oil moderate, salt moderate
Practice
1. Chicken wash, chopped into small cubes, add water to boil to remove the blood foam, pour out the water and spare. Taro peeled and cut into rolled cut blocks. Garlic cut in half, pickled ginger sliced.
2. pot of gas, large fire incense bubble ginger, garlic cloves, under the pepper, PI County bean paste, a few dry red pepper stir fry, add chicken taro boy, cooking wine, add water slightly no more than chicken and taro, cover the lid of the pot to boil, add sugar, turn the fire 30 minutes to taro can be burned to the soft and sticky.
Practice four, taro chicken
Materials
Main ingredients: chicken, taro, green onions, ginger, garlic, dried chili peppers, peppercorns, soy sauce, star anise (a little), sannai (a little), salt, monosodium glutamate (MSG), sugar, cooking oil
Practice
1. Chicken and taro cut into chunks, garlic cloves cut in two, ginger slices, green onions cut foam.
2. pot of boiling oil to 5 layers of heat, pour in the bean paste, almost dry when fried together with ginger, garlic, star anise, sannai, dry chili and pepper, fried flavor and then poured into the chicken pieces, the surface of the fried cooking a little soy sauce color, then add salt, sugar, stir fry and add water to just cover the chicken for the benefit of the taro, large fire boil and then into a small fire slowly burned to taro softened sand, and then add a little water to just cover the chicken for the benefit of the taro, large fire boil and then slowly burned to taro softened, and then added a little water, and then added a little water to just cover the chicken for the benefit of the taro, and then added a little water to just cover the chicken for the benefit of the taro, then added a little water to just cover the chicken. Large fire to collect the juice, sprinkle in monosodium glutamate, chopped green onion can be up.
Practice 5, taro stew chicken
Materials
Main ingredients: 1, a chicken (can also be used duck), sorted out and chopped. 2, taro a catty and a half, cut hobnail pieces. 3, a piece of ginger, with a knife, patted. 4, green onions half a taels, pull knot. 5, pepper about twenty. 6, soy sauce three tablespoons. 7, salt, monosodium glutamate in appropriate amounts.
Practice
1, the pot of oil to seventy percent of the heat, pour into the chicken, ginger, green onion knot, peppercorns and stir fry until the water is dry bright oil.
2, push the chicken pieces to the side of the pot, put salt, soy sauce.
3, the soy sauce and salt in the oil over low heat to stir-fry the aroma (about a minute), and then and the chicken pieces and stir-fry for half a minute to the color.
4, put the soup or water to boil, cover and change to a small fire slowly simmer.
5, simmering about forty minutes to the chicken pieces of seventy percent soft, and then put a little salt, under the taro cover to medium heat to boil, and then change the fire to continue to simmer.
6, stew about twenty minutes to taro soft, pick up the onion, ginger do not, put monosodium glutamate collection of soup pot that is ready.