1. Cut the chicken you bought into medium-sized pieces.

2. Wash the taro, peel it and cut it into pieces similar to chicken nuggets.

3. After the water is boiled, add the chicken pieces and blanch them for two minutes to remove the fishy smell and impurities. Set aside.

4. Cut the onions, ginger and garlic.

5. Add oil to the wok, fry the Sichuan peppercorns, remove them, add ginger slices and chicken pieces and stir-fry. Add a little cooking wine and vinegar while frying.

6. Add enough water at one time and stew in a saucepan.

7. Fry the cut taro and simmer in the chicken soup for 45 minutes. Then put it into the stew pot and stew with the chicken.

8. Add salt to taste and simmer for about 15 minutes. Add some light soy sauce and chopped green onion. If you like, you can add some MSG or chicken essence. The seasonings can be added according to personal preference. In my case, they are mainly light.

9. Pour into a bowl and enjoy.

Tips

Blanch the chicken pieces in boiling water, remove the fishy smell and dirt before frying, stew the chicken first and then add the taro.