Taro roasted chicken
Overview
How to cook Taro roasted chicken at home
Tags
Ingredients
Steps
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Wash the chicken you bought with warm water, then cut it into small pieces, wash it with water, pick it up and drain it. Peel and wash the taro and cut it into medium-sized taro pieces. Then prepare ginger, garlic, small pepper, Sichuan peppercorns, star anise, kaempferol, allspice, cooking wine, light soy sauce, and soy sauce
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Boil some hot water and blanch the chicken
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Boil the water in the pot again, add the ginger, add the chicken and cook for 15 minutes. Bring water to a boil over medium heat, turn to small and simmer for 15 minutes
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After the chicken is done, rinse it under water for a while, drain it, put it into a basin, add five-spice powder, cooking wine, ginger granules, garlic granules, light soy sauce, soy sauce, and salt and marinate for 15 minutes. Crush the garlic, dice the ginger, and slice the small peppers and set aside
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Pour an appropriate amount of cooking oil into the pot, then add peppercorns, ginger, crushed garlic, and small chili peppers and stir-fry
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Add the marinated chicken and stir-fry twice, then add the Pixian bean paste and stir-fry evenly
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Pour the prepared taro cubes into the pot and stir-fry evenly with the chicken. Add an appropriate amount of water. The water must cover the taro by about two centimeters. Add sugar
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Bring the soup to a boil over medium heat, and simmer it slowly for about 15 minutes. Only two-thirds of the water in the pot is left (hahaha, look, it looks like this after boiling)
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Finally, add a little MSG, a little salt, and stir gently. (Because if you exert too much force on the cooked taro, the taro will turn over, so be gentle~) Just put it on the plate. It would be better if there are green onions. Sprinkle some chopped green onions on top even better.
