Stewed Chicken with Taro

Name: Stewed Chicken with Taro
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 1 piece taro; piece ginger; 2 petals garlic; Xiao Xu chopped green onion; 2 tablespoons Soy sauce; 1 teaspoon pepper; 1 tsp Sugar; 1 teaspoon salt; A teaspoon Chicken Bouillon Powder

by Maya～Engko

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Taro is an alkaline food, which can neutralize acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce beauty and beauty, and black hair. It can also be used to prevent hyperacidity.

Taro is rich in mucus saponin and a variety of trace elements, which can help the body correct physiological abnormalities caused by the lack of trace elements. At the same time, it can increase appetite and help digestion. Therefore, Chinese medicine believes that taro can nourish the middle and nourish qi. (The information comes from the Internet)"

Stewed Chicken with Taro

1. The main ingredients needed.

2. Chop the chicken thighs, blanch them with cooking wine, and wash away the skin impurities with water.

3. Peel the taro and cut into larger pieces, peel the ginger and slice it, and peel the garlic into flat pieces.

4. Heat a little oil in a pot, add ginger slices, garlic slices and saute, add chicken pieces and fry them to make both sides slightly yellow.

5. Pull the chicken pieces aside, add taro and fry for 1 minute.

6. Pour in soy sauce and sauté until fragrant.

7. Pour boiling water, just level with the ingredients, add a teaspoon of sugar and stir well, cover the pot and boil on high heat, simmer for 10 minutes on low heat.

8. When 1/2 of the soup is left, add a teaspoon of pepper and a teaspoon of salt and stir well. Simmer on low heat for another 10 minutes.

9. The stewed taro is well-done, add a teaspoon of chicken essence for the final seasoning, and reduce the juice over high heat.

10. Serve on a plate, sprinkle with chopped green onion and enjoy.

Tips:
1. The taro is slightly fried and will not break easily when simmered.

2. The chicken skin contains too much fat, I cut it off and threw it away.