Chongqing Taro Chicken
by yangxr
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The rooster (the three yellow chicken I used) was washed and cut into pieces.
2. Peel the taro and cut into small pieces, add a spoonful of salt and mix well, and steam for about 20 minutes in a pot (completely cooked).
3. Prepare the aniseed and seasoning.
4. Put rapeseed oil and lard in a pot, heat it to 70% of the oil temperature, pour into the chicken nuggets, and fry the water.
5. Push the chicken nuggets aside, add the aniseed, pepper, Pixian watercress, soaked ginger and sea pepper to fry until fragrant, then stir fry with the chicken nuggets.
6. Add cooking wine and sugar, then pour in minced ginger, garlic, and chopped green onion and stir fry together.
7. Pour in the steamed taro, add half a bowl of water, and simmer for three minutes on medium heat.
8. Add ginger and green pepper to enhance the color, add chicken essence and MSG to taste, and sprinkle with chopped green onion.
Tips:The best taro has a round head (the size of a ping pong ball), and the taste will be softer and smoother.
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