1. Heat oil in a pan, wait until the oil is 7-8 mature, add the chicken nuggets, and stir fry
2. Add watercress and stir-fry the prickly ash particles until you have a chili flavor
3. Cut the taro into pieces, press it in a pressure cooker for 2 minutes, pour out the water and rinse with cold water for later use
4. Put the taro and chicken nuggets into the pressure cooker, add water, the height of the water is two-thirds of the height of the dish. Don't miss the dishes, so that the soup will be too juicy. Add star anise and other spices and soy sauce. Press it for 10 minutes and let it cool naturally (my family doesn't like very soft chicken).
5. Add green pepper segments, salt and MSG to taste
6. Sprinkle chopped green onion after serving
Tips:Cut the taro into pieces, press it in a pressure cooker for 1-2 minutes, pour out the water and rinse with cold water. The soup of the taro chicken will not be sticky
Increase the cooking time according to the softness or hardness of the food you like. My family likes chewy chicken, so 10 minutes is enough. Then wait for the self-heating to cool down, so that it is more delicious and not too bad
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