Taro Chicken is a home-cooked dish in Sichuan, which appears frequently. Basically, every household will make Taro Chicken. Whether it's for one's own family or guests at home, a dish of "Taro Chicken" is often served. "Taro Chicken" tastes slightly hemp and spicy, with bright red color and fresh fragrance. Taro Chicken, which is generally done well in Sichuan, is very delicious. The taro is soft, glutinous and sweet, and the chicken is delicious. It is very popular for drinking with meals. 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 chicken that is too old, but use tender chicken when it is burned, so that the chicken will be more delicious) and several taro sons (generally, you like to use taro sons instead of taro heads, which is too different in taste, and the taro sons are soft, tender and delicious).
Seasoning: 2 green onions, a few shallots, a few cloves of garlic, a piece of ginger, a handful of dried pepper, a tablespoon of bean paste, a little white wine, a little soy sauce, various spices (star anise 1 piece, ginger 1 piece, a small piece of cinnamon, 2 pieces of fragrant leaves), a proper amount of vegetable oil, a little sugar and a teaspoon of vinegar.
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 it evenly. 3, ginger chopped. Cut the green onions into sections. Cut the shallots into chopped green onions. Peel cloves of garlic. Green pepper can be cut into strips or rings. 4. First, put the tender chicken into the pot, turn on a small fire and slowly fry the water and take it out of the pot. 5. Start the pot again, pour in an appropriate amount of vegetable oil, heat it, first put a small amount of dried pepper into the pot, and when it smells, put the chicken into the pot and stir-fry it, add a spoonful of soy sauce and a tablespoon of bean paste, stir-fry it 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 are cooking chicken, we should wash the taro, wash off the juice marinated on the surface, and put it in a pot to cook together. When the taro is soft and tender, add green pepper strips to turn it off, collect the juice over high fire, add a spoonful of salt and a spoonful of monosodium glutamate, stir well, and sprinkle chopped green onion. Simple explanation of Taro Chicken: Let's not use chicken that is too old. This kind of chicken is suitable for soup. As for the chicken used for braising, it is best to use tender chicken. Use dry pepper and dry pepper to put in the pot, and use green pepper to put it in front of the pot. We put some white wine in advance, one for fishy smell and the other for tasty taste. The fried chicken has a unique flavor. After the taro is cut, marinate it with salt, so that the cooked dishes will not be too sticky. The time to cook chicken depends on the size of the chicken pieces and the size of the taro.
The delicious "Taro Chicken" is ready, very simple, red and bright in color, soft and glutinous, slightly spicy and hemp, and delicious to eat. Taro Chicken is a kind of home-cooked dish that Sichuanese often eat. Sometimes, you will see someone cooking a cauldron dish, 10 yuan 1 serving. It can be regarded as a dish that can be seen everywhere in the streets.