Chicken stew is really delicious! No matter in the north or south, we often stew chicken. Southern stewed chicken is generally stewed chicken soup, which is authentic and mainly based on soup. Stewed chicken in the north is often braised with vermicelli, potatoes, mushrooms and other side dishes, and it is more regarded as a braised meat dish. Ingredients: free-range rooster, taro, pine mushrooms and vermicelli.

Seasoning: salt, cooking wine, sugar, soy sauce, soy sauce, star anise, cinnamon, onion, ginger, garlic and edible oil.

Specific practices:

1, now kill a free-range rooster and chop it up for later use.

2. Mushrooms are soaked in warm water.

3, a sheet of vermicelli, softened with water, cut into small pieces.

4. Wash the taro, peel it and cut it into hob blocks.

5, chicken cold water pot, boiled water for 20 minutes to remove.

6, hot oil in the pot, put two star anises, onion, ginger and garlic until fragrant.

7. Add the chicken and stir fry.

8. Add cooking wine, sugar, soy sauce and soy sauce.

9. Add enough water, boil over high heat and turn to medium heat for 50 minutes.

10, add taro, pine mushrooms and salt and continue stewing for 20 minutes.

1 1, and finally add vermicelli stew 10 minutes.

The delicious stewed chicken with taro skin is ready!

Summary of the main points of stewed chicken with taro skin;

1, it is best to use chickens that are killed now, and it is better to keep them free-range.

2, free-range chicken kidney due to the long growth period, chicken kidney is big. The kidneys of fast-growing chickens are generally very small, as big as peanuts. Free-range chickens should be stewed for a long time, and it is not easy to stew. The cultured chicken can be stewed for more than half an hour.