Fresh and spicy time 50 minutes

The raw materials are 300 grams of taro and half a fresh chicken.

Seasonings include chopped green onion, Jiang Mo, minced garlic, dried pepper, prickly ash, monosodium glutamate, white sugar, Pixian watercress, Shaoxing wine, sesame oil and salad oil.

preparatory work/be about to work

Rooted taro, peeled, soaked in light salt water, washed and cut into diamond-shaped pieces.

Boil in a clear water pot until soft, take out and soak in cold water; Wash the dried peppers and cut them into sections.

Wash the chicken, take it out and drain it, and cut it into 3 cm pieces.

Put the pot on fire, add water and Shaoxing wine, add chicken pieces to boil, and skim off the floating foam.

Cook on high fire for about 20 minutes, take out the chicken pieces and let them cool; The original soup is filtered and retained.

Production step operation

Add salad oil to the pot, heat it to 50%, add sugar, stir-fry over low heat until it changes color.

Add Jiang Mo, minced garlic, Pixian watercress, dried chilli and prickly ash, stir-fry until fragrant, and add chicken pieces.

Stir-fry until the color is the highest, then continue to stir-fry the water, add the original soup, and boil over high heat.

Cover, simmer for 10 minutes, add cooked taro and cook.

Sprinkle with monosodium glutamate and push well, pour with sesame oil, pan and plate, then sprinkle with chopped green onion.