Taro Roast Chicken is a famous Sichuan dish, but also a household dish, many Sichuan friends like to eat, the flavor of spicy and fresh, tender chicken, taro is soft and sticky, even the soup soak rice is also known as a masterpiece!
Memory of this dish, generally appear in the family invited or New Year's dinner table, as if the eighties and nineties at that time, the family is particularly spicy, do this dish is particularly flavorful, but also from that time from the aunt that learned this dish.
This dish is also very flavorful in restaurants, but most of them use roasted chicken condiments or secret sauces and pressure cookers to complete, and the chicken used in the restaurants are generally more tender, so it does not take long. And home cooking, I think different people, do the same plate, will also vary.
Many people do this dish, chicken are first to blanch treatment, and I do this dish, chicken from the water, but under the frying pan stir-fry, chicken water dry, and then put the spices and bean paste and other fried aroma color, and then heat the water stew, the amount of water and cooking time according to the chicken old and young to make adjustments. When the chicken stewed almost put taro, and finally collected under the juice seasoning down to the taste is done!However, since I was a child, I have been making taro chicken at home, and the taro is very bad, and the soup is very thick, so I don't know why. But since the family, slowly figured out a little trick, do this dish no longer thick soup. Guess how to deal with the taro will not make the soup thick?
One is to cut the taro, put the water soaked, soaking mucus will dissolve in the water, more than two changes in the water, and finally add a bit of salt pickle, not only the taro flavor, but also will not thicken the soup.
The other is taro alone with water to cook, seven minutes cooked out of the mucus, and then into the same chicken with cooking, cooked through the flavor can be.
These two ways to deal with the taro, so that the whole dish appearance and flavor can be sublimated, do not believe you can try!
It is said that taro roasted chicken also white flavor, but this thirty years, I have eaten taro chicken are red flavor, so to share with you home cooking is also red flavor oh!
Today's share is the Sichuan taro roast chicken home cooking, this is my family has always been according to this practice, the taste is very fragrant, the color is also good, slightly spicy taste, suitable for the masses. Superstitious pavilion practice, please please please do not dislike me ha. I'm not sure if I can do it, but I'm not sure if I can do it, so I'm going to do it!
川味芋儿烧鸡食材：公鸡1/4 个约1000g,, taro 500g, a few green peppers, ginger 20g, a few peppercorns, dried chili peppers moderate, 2 spoons of doubanjiang, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 tsp of salt, 2 spoons of cooking wine, eat spicy can be put a bit of chili powder, the right amount of red oil, a few peppercorns powder
- - -Production process -1, chicken cleaned and chopped block spare, taro cut roller blade block, ginger pat crushed, green pepper cut diagonal blade
2, start the pan pour oil, oil hot, put half of the ginger pieces, into the chicken pieces stir fry until the chicken meat tight, water vapor stir dry3, then put the Ginger, dried chili peppers, peppers stir-fry aroma over low heat
4, put 2 spoons of bean paste coloring, stir-fry aroma. Eat heavy friends, you can add more than half of the bean paste, you can also add 1 to 2 spoons of chili powder, color and spicy. Bean paste I use this is the home, the color is not so red, available red oil bean paste to do, the color will be more red. 5, then into the cooking wine, soy sauce stir fry 6, along the side of the pot to add enough hot water to boil, turn to medium heat half an hour. As my family used free-range walk-in chicken, relatively old, so the water to put some more, in order to burn through. 7, burning chicken time will be taro soak ten minutes to rinse, fish out the water control, and then put 1 spoon salt upside down to marinate for a while. 8, half an hour later, the chicken is also cooked, put the taro, boiled and stewed for 15 ~ 20 minutes. 9, and finally open the lid, high heat juice, taste the salinity after a little salt, sugar to taste. Put green pepper, appropriate amount of red oil and turn off the heat. Soup do not collect too dry, a little soup mixed with rice is also fragrant! out of the pot, sprinkled with chopped green onions or cilantro, eat hemp flavor and then a little pepper, really fragrant! Taro is soft and sticky, chicken is very tender and smooth, the soup is a little sticky, the flavor is great. Home-style flavor, slightly spicy, just when the taro is on the market, seize the time to do it for the family.2. If you are allergic to taro, please wear rubber gloves when cleaning. Salt helps taro flavor, but also not easy to thicken the soup.
3, taro contains much starch, eat more than some flatulence, should not overeat.
4, taro chicken soup than the general broiled vegetables, soak in the soup to eat chicken, eat taro more flavorful.
5, this recipe practice taste slightly horrified, eat heavy taste appropriate adjustment.
6, feel that they do not do well, you can buy a package of roast chicken seasoning, just add a little, stir fry, add water to cook it, flavor bar.