Stewed taro in chicken soup
Overview
I bought some small taro today. I usually like to stew it with beef and mutton. Today, in order to take care of my mother-in-law who loves chicken, I bought a chicken to stew the taro. These small and medium-sized taros are smaller than eggs, but they taste very good. My mother-in-law likes to eat them.
Tags
Ingredients
Steps
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Cut the chicken into pieces and blanch it in cold water to remove the blood foam
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Rinse the blanched chicken pieces with hot water to completely remove the blood foam, control the water and set aside
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Add boiling water to the pot, add chicken pieces, add star anise, Sichuan peppercorns, ginger and dried chili pepper, bring to a boil over high heat, then simmer over low heat for 15 minutes
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When stewing chicken, process the taro and wash it with water
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Peel and soak in water to prevent oxidation and blackening
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After the chicken stews for 15 minutes, add the taro
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Add salt and pepper, bring to a boil, then turn to low heat and continue to simmer for 15 minutes
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When the stew is done, add the chives when serving.
