How to make taro chicken

Taro chicken as a classic Sichuan cuisine, but also an authentic Sichuan home cooking. I believe that many partners who like to eat Szechuan cuisine are most familiar with this delicious, in fact, can be easily made at home, so what materials to prepare? Here to see more taro chicken practice it!

taro chicken how to do 1

Production time: 20 minutes

Difficulty: general

Taste: salty and spicy

Classification: stir-fried vegetables

Staple food ingredients: 200 grams of small taro, 300 grams of chicken

Auxiliary ingredients: star anise 2, cinnamon 1 piece, 2 slices of sesame leaves, 2 grams of cumin, dried chili peppers 10, peppercorns 5 g, ginger 1 pieces, 3 cloves of garlic, 3 green onions

Steps:

1, small taro peeled and washed, cut in half;

2, 1 piece of ginger sliced;

3, 3 cloves of garlic cut into granules;

4, dry chili peppers cut into long segments of 10;

5, the pot into the appropriate amount of oil, the temperature of the oil boiled to 7% heat;

6, put the chicken pieces Stir-fry dry moisture;

7, push the chicken pieces to the side of the pan, add ginger, garlic granules;

8, pepper;

9, dried chili pepper;

10, star anise, cinnamon, coriander;

11, cumin;

12, 1 tablespoon of soybean paste and stir-fry;

13, add 1 tablespoon of cooking wine and stir-fry evenly;

14, add small taro;

15, add 1 spoon of salt;

16, 1 spoon of soy sauce;

17, 1 spoon of sugar;

18, stir-fry for 1 minute;

19, add the right amount of water and boil;

20, pour into the pressure cooker;

21, pressure for 15 minutes and open the lid;

22, add scallions on high heat to collect juice can be out of the pot.

taro chicken how to do 2

1, the chicken thighs cut into pieces into a bowl, add salt, pepper, cornstarch, soy sauce, cooking wine and other seasonings

2, mix well and marinate for a few minutes

3, with the skin of 'taro' in a pot to cook minutes

4, cooked and then take out the skin and then cut into pieces of the right size

5, in the pot of boiling a pot of oil

6, oil six, seventy percent of the heat will be marinated chicken pieces into

7, the chicken pieces will be fried until slightly golden brown fish out

8, and then ready taro pieces into the pot to deep fry

9, fried taro pieces to the surface of the layer of yellowish shells on the line

10, fish out of the standby

11, ready to ginger, garlic, pepper, pepper, spices and other seasonings. Peppercorns, spices and other seasonings

12, add a small amount of oil in the pot, dry chili peppers, peppercorns, spices, anise, cinnamon, etc. into which to stir-fry

13, stir-fry a little bit, and then add garlic, ginger, etc. to stir-fry

14, stir-fry after the aroma of the addition of freshly fried taro and chicken

15, add the right amount of wine and soy sauce

16, and then add a suitable amount of wine, and then add a suitable amount of soy sauce

16, and then add an appropriate amount of water to boil a little

17, cooked to nine minutes of cooked into the salt and pepper seasoning

18, stir well

19, add the millet pepper a little bit of cooking for a minute or two

20, served in a bowl