1. Spread a little soy sauce on two chicken drumsticks, color and marinate for 10 minutes;
2. Put a little cooking oil in the pan, dry the skin of the marinated chicken legs, put it in the pan, fry the chicken skin only, and fry it until it is colored and take it out;
3. After cooling slightly, kick off the bones inside the chicken thighs and cut the chicken thighs into wide strips;
4. Put the cut chicken thighs into the marinating basin, add oyster sauce, dark soy sauce, sugar, salt, white pepper, and ginger slices, mix well, and marinate for 20 minutes;
5. Cut the taro into hob pieces;
6. Code the marinated chicken thighs into a large bowl;
7. Spread taro chunks on top;
8. Wrap it in plastic wrap, put it in a pressure cooker, and steam for 20 minutes;
9. After finishing, buckle upside down on the plate and make simple decorations.
Tips:Be sure to fry chicken thighs with chicken bones.
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