Ingredients:

Chicken, Lipu taro, starch, shallots, scallions, ginger, garlic, coriander root, salt, cooking wine, soy sauce, pepper, red bean curd, rock sugar, star anise , fragrant leaves, chicken essence.

Method:

1. Wash and cut the chicken into pieces, add salt, cooking wine, soy sauce, pepper, green onions and ginger and marinate for 30 minutes; wash, peel and cut the Lipu taro. Cut into diamond-shaped pieces; cut green onions and ginger into sections; slice green onions; wash coriander roots.

2. Add starch to chicken pieces and mix well.

3. Fry until brown.

4. Put butter and salad oil in a casserole, add onions, ginger, garlic, green onions, coriander roots, star anise, and bay leaves, and stir-fry until fragrant.

5. Add the fried chicken pieces and taro pieces, add 150g of rice wine (that is, three liang), 1/3 piece of red bean curd, bean curd juice, 50g of soy sauce (light soy sauce), rock sugar, Pepper, chicken essence.

6. Cover and simmer for 30 minutes.

7. Boil the water in the casserole until the chicken is crispy and the taro is soft and waxy, then eat.