Name: Roasted Chicken with Taro
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Several chicken; Several taro; 2 pieces ginger; a little MSG; a little Chicken Bouillon Powder; Some Cooking oil; a little Sugar; 3 pcs garlic; 4 pieces Shallots; a little Dried Sea Pepper Festival; a little pepper; a little spices; a little Douban; a little Cooking Wine; a little salt

Roasted Chicken with Taro

by Dorothy

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Roasted chicken with taro is a famous local dish in Sichuan. It is one of the home-cooked dishes of Sichuan cuisine. The main raw materials are chicken, chili, taro, etc. The taste is spicy and the craftsmanship is roasting. The texture of the chicken is tender and smooth, spicy but not dry, and the taro is fragrant and waxy and sweet, which is not forgetting. It is one of the delicacies that Chengdu people like!

Roasted Chicken with Taro

1. Cut the chicken into small pieces, add the cooking wine and salt to marinate for 20 minutes!

2. Prepare the ingredients (smash the ginger, cut the garlic, cut the shallots.) The taro is cut into small pieces.

3. Add edible oil, cook until 8 is ripe, add sugar and stir fry (the sugar is added to enhance the color). Add the bean paste.

4. Continue to stir fry and add all the ingredients.

5. Add the chicken nuggets and continue to fry until they are colored.

6. Continue to stir-fry for seven or eight minutes, then pour in the taro. Add appropriate amount of water to drown the chicken and taro. Smoldering on medium fire.

7. Cook until the chicken nuggets are soft and the taro is soft!

Tips:
1. Don't put the taro too early, or it's easy to stick to the pot.
2. Don't boil the taro too much after pouring it in, it will easily boil the water!