Chongqing Taro Chicken
Overview
If you are going to have a meal during the holidays, you must prepare hard dishes. This is a typical hard Sichuan dish. Spicy and fragrant, especially delicious. I especially like to eat the taro inside. There is a secret to how to make tender and delicious taro chicken.
Tags
Ingredients
Steps
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Cut half a native chicken into pieces, soak in bleeding water and wash with a little starch. Use starch to clean deeply.
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Cut all the ingredients and side dishes.
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Put oil in the pot, add chicken to 50% oil temperature, and fry the chicken until cooked.
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After frying to this extent, you can take it out of the pot and set aside. The fried chicken tastes more chewy than the blanched chicken, so put it out of the pan and set aside.
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Wash the taro and put it into the pot. Lightly fry it. The purpose of this is to prevent the taro from becoming mushy in the soup, so you can boil it briefly with water.
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Put oil in the pot, add star anise and bay leaves. Sauté the pepper until fragrant.
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Add onion, ginger and garlic and saute until fragrant. Turn to low heat.
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Use low heat to slowly bring out the aroma of these ingredients.
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Add Chongqing Roast Chicken Seasoning. Turn on high heat. One chicken uses half a bag and one chicken uses half a bag.
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Add the fried chicken pieces and stir-fry evenly. Reduce heat to low and simmer for one hour. Add taro.
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Add pickled pepper and pickled ginger.
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Continue to simmer over medium heat for 20 minutes. Add soy sauce. Add some old-school color.
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Reduce the juice over high heat and add oyster sauce to enhance the flavor.
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When it's almost out of the pot, add spicy millet and Erjingzhou strips. You can also add some dried chili pepper. Add chicken essence.
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When the soup is almost reduced, add some coriander for garnish.
