Remembering the taro roast chicken I ate in the restaurant before, it was delicious, so I thought I would do it at home.
In fact, taro roast chicken is also a nourishing and health-preserving dish. The protein content of chicken is high, and it is easy to be absorbed and utilized by the human body, which has the functions of enhancing physical strength and strengthening the body. Taro is also rich in nutritional value, which can enhance the immune function of human body. Autumn and winter are the best seasons to eat taro. At the same time, it is very delicious. Eating some often can also benefit the middle qi, nourish the stomach and sterilize, and stay away from cancer.
Ingredients: chicken (if you can buy native chicken, it would be best), taro, onion.
Seasoning: salt, monosodium glutamate, chicken essence, sugar, soy sauce, soy sauce, cooking wine, Pixian bean paste, oyster sauce, onion, ginger, garlic (do you feel that you need a lot of seasoning, there is no way, as the saying goes? If you want to taste good, you can't have less seasoning. , haha, as the saying goes, it's what laymen say)
Practice:
1, since it is cooking, there must be some spices, specifically: star anise, cinnamon, fennel, dried pepper, fragrant leaves and cardamom, not too much of each, just a few.
2, onion diced, onion cut into sections, ginger sliced, garlic cloves for use. ?
3. Peel the taro, wash it and cut the hob block.
4. Chop the chicken into pieces about the size of taro, pour them into the pot, add ginger onion, cooking wine and blanch.
5. Cook until the chicken changes color, remove it and rinse it several times to remove the blood foam on the chicken.
6. Pour oil into the pot, add onion, ginger, garlic and onion and stir fry until fragrant. Then add Pixian bean paste and continue to stir fry until it is over low heat. If the fire is too big, it will be easy to fry, so the guest officer will not be able to eat delicious taro chicken. ?
7. Pour in the chicken pieces, stir-fry them with seasoning quickly and evenly, then add cooking wine, soy sauce, soy sauce, oyster sauce and white sugar and stir well.
8. Add a proper amount of water, and it is almost the same to submerge 2/3 of the chicken. Add the spices and aniseed (you can also wrap the aniseed in a material bag and put it in the pot). ?
9. Cover the pot and simmer for 30 minutes, then pour in the taro and continue to stew for 30 minutes. The time in the pressure cooker can be faster, but the taste may be slightly worse. In fact, there is not much difference. After all, we are not gourmets.
10, when the time is up, open the lid and taste it. Finally, add salt, chicken essence and monosodium glutamate, season it, put it in a bowl, sprinkle a little chopped green onion, and it's time to eat.