Roast Chicken with Taro Flavor | Taste Bud Time
1.
Cut dried red pepper into small sections, slice ginger and garlic, cut green onions into sections, and chop tempeh into small pieces.
2.
Peel the taro and cut into small pieces, and cut the fresh bamboo shoots into small pieces. Put the taro pieces in boiling water and cook for 3 minutes, then add the bamboo shoots to the pot and continue cooking for 6 minutes (if you like more cooked ingredients, you can control the time) and turn off the heat. Remove the taro chunks and bamboo shoots, drain the water and set aside.
3.
Wash the chicken and chop it into small pieces. Put the chopped chicken pieces into a pot of cold water and bring to a boil.
4.
After the water in the pot is boiled for 2 minutes, blanch the impurities and blood foam, remove the chicken nuggets, and drain the water for later use.
5.
Pour an appropriate amount of edible oil (canola oil is optional for Sichuan flavor) into the pot, heat up the oil, add the chicken nuggets and stir fry a few times.
6.
Add sliced ginger, green onion, five-spice powder, a small amount of salt and rock sugar, and fry most of the water in the pan.
7.
Add hot pepper, diced peppercorns, Pixian bean paste, dried red pepper and minced tempeh, and stir-fry for a fragrant flavor.
8.
Add hot water that can soak the chicken into the pot. After the water is boiled, simmer the chicken pieces for 8 minutes.
9.
Pour the head and bamboo shoots into the pot and mix with the chicken nuggets, stir well and simmer for about 3 minutes, turn off the heat and bring out the pot.
10.
After the taro roast chicken is ready, it is served with a bowl of rice. The perfect autumn, from now on, tusk tusk...
