Taro chicken is a home-cooked dish in Sichuan, which appears frequently. Basically every household can cook taro chicken. Whether it's for your own home or guests at home, a dish of "taro chicken" is often served. "Taro Chicken" tastes slightly spicy, bright red in color and fragrant. Taro chicken, generally cooked better in Sichuan, is very delicious. Taro is soft, waxy and sweet, and chicken is delicious. Drinking with meals is very popular. So how can we make taro chicken delicious?
The main ingredients of taro chicken are: buy half a fresh tender chicken (generally don't use too old chicken, use tender chicken when cooking, so the chicken will taste better) and several taro (generally, you like to use taro instead of taro, the taste is too different, and taro is soft and delicious).
Seasoning: 2 green onions, a few shallots, a few cloves of garlic, a piece of ginger, a little dried Chili, a tablespoon of bean paste, a little white wine, a little soy sauce, various seasonings (1 star anise, 1 ginger, a small piece of cinnamon, 2 pieces of fragrant leaves), a proper amount of vegetable oil, a little sugar, a spoonful of vinegar, dried Chili or fragrant leaves.
Production method:
1. Wash the tender chicken first, chop it into small pieces, put it in a bowl, and put a little white wine to catch it evenly. 2. Wash the taro, cut it into pieces of uniform size and put it in a bowl. Add a spoonful of salt and grab well. 3. Chop the ginger. Cut the green onions into sections. Cut the shallots into chopped green onions. Peel garlic cloves Green peppers can be cut into strips or rings. 4. First, put the tender chicken into the pot, slowly fry the water on a small fire and then take it out. 5. Take the pot again, pour in a proper amount of vegetable oil and heat it. First, put a small amount of dried peppers in the pot, and then stir-fry the chicken in the pot, add a spoonful of soy sauce and a spoonful of bean paste, stir-fry for a few times, and then add ginger, garlic and green onions. 6. Add a large bowl of water, bring to a boil, add a spoonful of vinegar and a little sugar, add the prepared spices, and cook the chicken for a while. 7. When we cook the chicken, we should wash the taro, wash off the juice pickled on the surface and cook it together in the pot. When the taro is tender, add green pepper strips, turn off the fire, collect the juice over high fire, add a spoonful of salt and a spoonful of monosodium glutamate, stir well and sprinkle with chopped green onion. Taro chicken simple explanation: don't use too old chicken. This kind of chicken is suitable for soup. As for the chicken for chicken stew, it is best to use tender chicken. Put dried peppers and dried peppers in the pot, and put green peppers in front of the pot. We put some white wine in advance, one is to get rid of the fishy smell, and the other is to taste it. Fried chicken has a unique taste. After the taro is cut, marinate it with salt, so that the dish will not be too sticky. The time to cook chicken depends on the size of chicken pieces and taro.
The delicious "taro chicken" is ready, very simple, bright red, soft and waxy, slightly spicy and hemp, and it tastes delicious. Taro chicken is a kind of home-cooked dish that Sichuanese often eat. Sometimes you will see someone cooking a big pot, 10 yuan 1 serving. It can be regarded as a dish that can be seen everywhere in the streets.