Characterized by spicy and fresh, the chicken is fresh and tender, taro is tender and smooth, and the oil is red, because its soup is spicy and fresh, after eating the taro and chicken, the rest of the soup is used to soak the rice or mix vegetables to eat, will have a different flavor!

Materials Preparation:

Main ingredient: half a year young rooster (about 500 grams), 500 grams of taro.

Seasoning: canola oil 150ml, 20g of old ginger, 20g of garlic granules, 50g of lantern peppers, 20g of pickled ginger, one large onion, 20g of dried chili pepper, 10g of dried peppercorns, 30g of hot pot base, 10g of hot and spicy fish seasoning, 50g of bean paste, 30ml of cooking wine, 5ml of light soy sauce, 2g of white sugar, 10g of chicken essence, 2 star anise, 1 small slice of cinnamon, 3g, 4 pieces of coriander, 1 small piece of Chinese spices, 3g of taro. grams, 4 slices of sesame leaves, 2 grams of kenaf.

Production steps:

Step 1: Chicken chopped into about 2-4cm size pieces, washed and drained of blood! Small taro peeled and dissected on the taro, taro if large can be cut more a knife.

The second step: the pot into the canola oil 100ml, burned to 5 into the heat, in turn, into the ginger, garlic, dry pepper, dry pepper stir fry, then into the beans stir fry, into the hot pot base stir frying open, into the spicy fish seasoning, and then add about 1000ml of water. high heat to boil, simmering for 5 minutes to hit the dregs, and then the rest of the soup poured into the casserole or pressure cooker to keep the micro-boil! status.

The third step: clean the pot, burn until smoking, add rapeseed oil about 50ml, into the ginger slices onion segment, pickled ginger, lantern pepper, stir frying incense, then into the filtered dry chicken stir-fry! At this time you should stir-fry on high heat, until the surface of the chicken discoloration slightly cooked, dripping into the old soy sauce and stir-fry evenly, under the star anise, mountain nai, cinnamon, sesame leaves, seasoned wine 30ml, simmer on medium heat for 2 minutes. Afterwards, pour the fried chicken pieces together into the casserole, boil and simmer over low heat until fully cooked!

Step 4: Wash and cut taro into the steamer, steam 15-18 minutes. Sprinkle 10g of salt on the surface while steaming.

Step 5: After the chicken is ready, fish out the inside of the boiled onions, the steamed taro strained out of the water, poured into the pot to continue to simmer for 5-10 minutes, seasoned with sugar, chicken essence.

Step 6: Taste the soup before serving and adjust in real time! Finally, put cilantro on the surface of taro chicken to serve.

What are the precautions for making Chongqing Taro Chicken?

Choice of chicken!

Must be young rooster and fresh chicken! Running chicken within one year is the best! We usually use green-footed chickens (lower cost).

Do not choose three yellow chicken and frozen chicken and chicken thigh meat, otherwise the chicken cooked out of the chicken meat is not flavorful, chicken soup is not fresh, the meat is faggot and old.

If the conditions allow, the earth chicken is the best result!

It is recommended to choose the small taro, do not need to grow taro!

We usually choose young taro, also known as taro.

Small taro has a tender and smooth texture and is white in color, which makes it delicious and better looking at the same time.

Choose taro that has no black spots on the skin and is not rotten.

Note on processed chicken!

After chopping the fresh chicken, try to soak it in water for 5-10 minutes to clean the blood!

When you make taro chicken, there is no need to blanch the chicken! Directly raw and popped!

Raw-exploded chicken doesn't turn into firewood when cooked and has a crispy, slightly elastic texture. (Three yellow chicken and frozen chicken skin is not elastic after cooking)

Note on processing taro!

Taro is mildly toxic and must be cooked until fully cooked!

The mucus of taro has an irritating effect on the skin, and white vinegar can be used to wash your hands before peeling the taro to prevent it.

If you are working with taro mucus to irritate your skin, use white vinegar to wash your hands or scrub with ginger, or you can use the fire to slightly bake for a while.