Taro Chicken

Overview

Taro chicken is a typical Sichuan dish. The taro tastes fragrant and glutinous. The chicken cake is soft and off the bone, bright red in color, salty and spicy, and very delicious! It's easy to do!

Tags

• hot dishes
• home cooking
• children
• old man
• winter recipes
• banquet dishes
• dinner
• cao guo
• chicken
• chicken essence
• cinnamon
• doubanjiang
• dried chili pepper
• fennel
• green onions
• lard
• lilac
• msg
• old ginger
• orange peel
• peanut oil
• pickled ginger
• pixian douban
• soaked sea pepper
• star anise
• taro
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients, wash all the ingredients and set aside (for the douban, use half of the Pixian douban and half of the homemade bean paste)

   

2. 2 I used a cast iron pot, a lump of lard in a dry pot (the same as an ordinary pot), and an appropriate amount of peanut oil, and boiled the lard over high heat,

   

3. 3 Heat 70% of the heat, add the chicken and stir-fry until the water dries up,

   

4. 4 Add all the seasonings and stir-fry

   

5. 5 Add appropriate amount of salt, a small amount of soy sauce,

   

6. 6 Fry until fragrant

   

7. 7 Add an appropriate amount of water, cover the pot, bring to a boil over high heat, then simmer over low heat for twenty minutes

   

8. 8 Add the taro, cover the pot, cook for about ten minutes until the taro is soft, add chicken essence, MSG,

   

9. 9 Add cilantro! It’s served!