1. Chop chicken legs, wash and drain
2. Add salt, oyster sauce, rice wine and steamed fish soy sauce
3. Mix well and marinate for 20 minutes
4. The taro is peeled and cut into pieces and placed on the bottom of the plate. Mine was cut into pieces and frozen before, so you don’t need to defrost it.
5. Spread the chicken nuggets on the taro
6. Sprinkle with scallion, ginger, garlic and millet spicy
7. Put it in the steamer and turn to medium-low heat to steam for 25 minutes.
Tips:The taro has no taste, the chicken has more seasoning than usual marinated chicken
