Second, cooking methods and steps:
1. First, peel taro. Taro mucus tickles the skin, so remember to wear gloves when peeling.
2. Wash the taro and cut it into hob blocks for later use.
3. Wash the chicken breast and cut it into thick pieces and then cut it into small pieces.
4. Marinate the cut chicken breast to taste, add a little salt, color it with a spoonful of soy sauce, remove the fishy smell with a spoonful of cooking wine, enhance the taste with a spoonful of oyster sauce, and make the chicken more tender and smooth with a spoonful of raw flour, and catch it and marinate it to taste.
5. flatten celery and garlic and cut them into sections for later use. Cut garlic and ginger for later use.
6, everything is ready, start cooking, hot pot cold oil, add garlic, rice, ginger, stir fry, then add marinated chicken, stir fry until the chicken color is discontinuous, then add small taro, stir fry, add water without ingredients, change to slow stew, cook taro until soft and rotten, and fully absorb the flavor and juice of chicken.
7. Finally, add garlic and celery and stir fry to blend the flavors of the ingredients. Soup can be thick and not too dry. Leave some soup with bibimbap for dinner.
8. Finally, start seasoning, add a little salt, a spoonful of sugar and a spoonful of chicken essence, stir well and serve.