Steamed Chicken with Taro

Name: Steamed Chicken with Taro
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chicken nuggets; 220g taro; 10g Doubanjiang; 1g salt; 3g Chicken noodles; 5g Cooking Wine; 8g starch; Some ginger; 3 pieces shallot; A few pepper; Some garlic

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Taro chicken is probably a classic dish in Sichuan and Chongqing. It seems to belong to the braised stew with a strong flavor. Tasty is delicious, but it is too troublesome. Lazy people love the simplicity of steaming.
Taro is the son of taro. It tastes soft and smooth, not choking like a dry powder like taro. The taro is cut into pieces and placed on the bottom of the plate without any seasoning. When the chicken nuggets are forced out of the chicken juice by the heat, the taro at the bottom will get a rich flavor due to soaking in the chicken juice.
Although the steamed taro chicken does not have the strong aroma of braised, it is not so refreshing and delicious, and the taste is smooth and tender, and it is easier to digest and absorb. It is very suitable for elderly people to eat. "

Steamed Chicken with Taro

1. Ingredients: 200 grams of chicken nuggets, 220 grams of taro, 10 grams of bean paste, 1 gram of salt, 3 grams of chicken powder, 5 grams of cooking wine, 8 grams of starch, appropriate amount of ginger and garlic, 3 green onions, and a few peppers.

2. Wash the chicken and cut into pieces of appropriate size according to your own habits.

3. Wash the green onions, remove the old leaves, cut into pieces of green onions, and set aside.

4. Wash the ginger and garlic and pat into coarse pieces.

5. Pour the ginger, garlic, shallot and all seasonings into the chicken nuggets.

6. Mix well, so that the chicken pieces are evenly coated with a layer of seasoning.

7. Add starch.

8. Mix well so that the surface of the chicken pieces is evenly coated with a thin layer of starch. Cover with plastic wrap and marinate for more than half an hour.

9. The taro is peeled, washed, and cut into hob pieces.

10. Place the diced taro on the bottom of the plate and spread it flat.

11. Put the marinated chicken on the surface and try to cover the taro below.

12. Put it in the pressure cooker steamer.

13. Cover the lid, place the pressure limiting valve, steam on high heat to the upper pressure, then turn to medium heat and steam for about 20-25 minutes.

14. After the flame is turned off, wait until the air pressure is exhausted, and then remove the cover.

15. Sprinkle chopped green onion on the surface and serve while hot.

Tips:
The ratio of taro to chicken can be adjusted according to your preference.
The steaming time needs to be increased or decreased according to the softness and hardness you want.
Pay attention to safety when using pressure cooker.