Taro is rich in nutrients such as protein, and the tuber contains 70% starch, so it is particularly soft. The farmer said, "Sweet potato and taro are food for half a year." They can be used as vegetables, food and desserts and are very popular at the dinner table.
Taro chicken is a kind of Sichuan cuisine. Chicken is tender, spicy but not dry, taro is sweet and memorable. I did it today. All the tables were robbed.
Ingredients: 500 grams of chicken, 500 grams of taro, and appropriate amount of onion and garlic.
Seasoning: salt, sugar, cooking wine, soy sauce, pepper, monosodium glutamate.
The practice is as follows:
1. Chop the chicken and soak it in clear water to remove blood; Peel taro, cut into small pieces, and rinse with clear water; Slice ginger and onion for later use;
2. Put the oil in the pot, add sugar to the cold oil, and stir-fry the sugar color (the oil begins to bubble brown);
3. Add chicken and stir fry, add ginger slices and shallots, add salt, cooking wine and pepper powder, and stir fry evenly with soy sauce;
4. Add taro and stir well. Add water without ingredients. After the fire boils, simmer for about 15 minutes, then collect the juice on the fire and sprinkle with monosodium glutamate to take it out.
It was a bowl full, but in the end, all the dishes were served. Chicken is tender and smooth, and taro is delicious. The combination of the two is really delicious.
Although it is a hard dish, it is easy to cook. Do you think you can do it tomorrow?