Braised Chicken with Betel Nut and Taro

Name: Braised Chicken with Betel Nut and Taro
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Lipu Taro; 1/2 Three Yellow Chicken; 7, 8 slices Sliced ginger; 2 pcs Millet pepper; a little Huadiao Wine; Some salt; a little Chicken Essence

by Ouyang yy

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Wandering in the market on Sunday, I saw the Guangxi Lipu betel nut taro which had just arrived. Good guy, it's big and fresh. The stall owner enthusiastically cut a piece to prove to me that the cross-cut part was glowing with purple sesame seeds, which was right. Parents live in Guilin for the elderly, and they can always eat a variety of taro dishes when they go home during the New Year. Lipu taro is a tribute once, and it will turn pink and purple when cooked, and it will have a rich flavor. My favorite is to use the freshly killed native chicken and taro to braise and stew together. The two ingredients are combined, and the ingredients are not needed. The chicken is delicious and the taro is soft and glutinous. It is absolutely fragrant. "

Ingredients

1/2 Lipu Taro
1/2 Three Yellow Chicken
7, 8 slices Sliced Ginger
2 pcs Millet Pepper
a little Huadiao Wine
Some Salt
a little Chicken Essence

Braised Chicken with Betel Nut and Taro

1. It is called betel nut taro in the local area. It is big, cut in the middle, and peeled.

Braised Chicken with Betel Nut and Taro recipe

2. After a good taro is cut, the inside is pale pinkish purple with many small purple spots.

3. Recently, I didn't dare to buy a freshly killed native chicken, so I replaced it with three yellow chickens. Change the taro and cut into pieces with a knife. The ingredients are very simple.

4. After the oil is heated, add the sliced ginger and stir fragrant, then add the chicken and stir fry, add a little Huadiao wine.

5. Add taro chunks and stir fry.

6. Put the millet pepper in, heat the water to cover the ingredients, turn to low heat and simmer after high heat.

7. Poke the taro with chopsticks. When you can insert it, you can start adding salt and a little chicken essence. Finally, when the taro is slightly rotten, that's it.

Tips:
1. In addition to ginger slices and millet peppers, there is no need to add other ingredients to cover the aroma of taro.

2. A little bit of taro stew will taste better.

3. If you like to bring more soup, you can add more water.