Stewed Pipa Legs with Little Taro
Overview
Taro stewed chicken, the taro fully absorbs the aroma of the chicken, I feel that the taro tastes more delicious than the chicken. Using it as a New Year dish means good luck and good luck. It is a delicious and auspicious dish. I specially bought some small taros. Although these small taros are small, they taste very good. They are different from the ordinary small taros. Even the price is more than twice the price of ordinary small taros. Haha, it is still very delicious to stew chicken with it, and it is worth it. It's just that today's film was not shot well, and the appearance of the ingredients was not fully reflected. Ashamed.
Tags
Ingredients
Steps
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Soak the dried shiitake mushrooms in water in advance, wash the taro, and wash the chicken legs
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Prick the pipa leg until it is penetrated, and prick a few more holes to facilitate the flavor
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Pour cold water into a pot and blanch to remove blood foam.
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Peel the small taro and set aside. Be careful when soaking in water after peeling to prevent oxidation and discoloration
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Put a small amount of oil in the pan, add the chicken legs and fry until they change color on both sides
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Pour in the rice wine, the amount of rice wine should be larger, firstly to remove the fishy smell, but also to make the meat more tender
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Add rock sugar, pepper, dark soy sauce and a small amount of five-spice powder, stir-fry until colored
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Add boiling water to cover the chicken legs,
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Add taro and shiitake mushrooms
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Bring to a boil over high heat, then turn to low heat and simmer for 20-30 minutes. When 1/3 of the soup is reduced, add salt and continue to simmer for about 5 minutes to absorb the flavor.
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Finally add green pepper slices, stir-fry evenly and serve.
