The braised chicken with mushrooms and taro tastes particularly delicious when cooked with taro. In fact, it is almost like chicken stewed with potatoes, and the texture is also very good.

Ingredients

1 boneless chicken leg, 10 small taro (small taro), 4 raw shiitake mushrooms (thick), 2 sticks, 1 small piece of young ginger, 2 cloves of garlic, 1 large chili pepper, a little soy sauce, a little Shaoxing wine, a little salt, a little white pepper, water (or stock) about 300c

1: Steam the small taro in an electric pot, take it out and tear it Peel.

2: Prepare the ingredients: cut the chicken legs into cubes. Depending on the size of the raw mushrooms, 4 pieces or 6 pieces. Cut green onions into sections. Mince the ginger. Mince the garlic. Cut the peppers in half, remove the seeds (if you are not afraid of spicy food, do not remove the seeds) and cut into diagonal slices.

3: Use a non-stick pan with a little oil to fry the chicken skin side down until it is slightly golden, then turn it over. Take it out for later use.

4: In step 3, fry the chicken in the remaining oil in the pot until fragrant, stir-fry the white, minced ginger, and minced garlic until golden and fragrant, then add the raw mushrooms and stir-fry until fragrant.

5: Add water (or stock), Shaoxing wine, soy sauce, white pepper, salt, chicken, and taro, bring to a boil, cover the pot, and slowly simmer over low heat until cooked.

6: Add the tail and chili pepper before serving and mix well before serving. Chicken and taro cooked together still taste great. The delicious taste is very good and it is a rare delicacy.