Sichuan cuisine • braised chicken with Taro (braised chicken with taro)
When burning taro, judge the length of time according to the size you cut. You can taste whether it is cooked or not. It is better not to burn it too long. In this way, you will feel that the soup is mushy and the whole appetite will disappear.
Step 1 . Chop chicken into small pieces, put them into a pot and boil with water, boil for a few minutes, remove the blood and sewage from the chicken, and then wash and drain for standby.
Step 2 . There is little oil in the pot. When it is hot, put ginger, garlic, anise, sesame leaf and Chinese prickly ash into the pot and stir fry them until fragrant. Add chicken, cooking wine, soy sauce, Laoganma bean drum and Laoganma hot diced chicken. You can stir fry them at a low heat here. Add water to the pot. Cover the chicken and add more water. Bring to a boil and turn the heat down.
Step 3 . Cook the chicken for half an hour, then put in the cut taro and salt, turn the high heat to boil, and then turn the low heat. Boil for 10 minutes, and then turn the fire to collect the juice.
Step 4 . Sprinkle with scallions.
Step 5 . Pour the remaining soup.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
