Rice cooker oil-braised taro chicken

Overview

Every New Year, there are three dishes that my dad must cook: white-chopped chicken, braised chicken with winter bamboo shoots, and braised pork with pickled vegetables. I went all over the market and couldn’t buy winter bamboo shoots, so I’ll use taro instead~

Tags

• hot dishes
• home cooking
• children
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• apricot flower wine
• cooking wine
• edible oil
• light soy sauce
• old soy sauce
• taro
• three yellow chicken
• garlic

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Prepare 3 spoons of cooking wine and 2 spoons of apricot wine

   

3. 3 tbsp light soy sauce + 1 tbsp dark soy sauce

   

4. 4 Edible oil 80mL

   

5. 5 Cut chicken into pieces, blanch and set aside

   

6. 6 Peel the taro and cut into large pieces, peel off the skin of the garlic and set aside

   

7. 7 Put all the ingredients into the rice cooker, add all the seasonings, and stir evenly

   

8. 8 Close the lid of the rice cooker and start the cooking function

   

9. 9 Simmer until the chicken is soft and mushy. Drain the juice at the end. If you want to add the coriander, add

   

10. 10 ~

    

11. 11 ~