Stewed Chicken with Taro

Name: Stewed Chicken with Taro
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Big drumstick; 4 taro; Some shallot; Some Bay leaf; Some pepper; Some ginger; a little White pepper; Some Very Fresh Soy Sauce; Some salt; Some Cooking Wine; Some Dried chili

by Music lot

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

It’s been a long time since there’s no new recipe. Today I will post one that is more suitable for this season and health-preserving-taro chicken stew.
When I registered my account, I only reserved a piece of land for my own use and sorted out the dishes I often cook and my family liked. I never thought anyone would pay attention to this new account. Now the few recipes actually have more than 7,000 readings, which are all the appeal of [Gourmet World]. By the way, the editor is so strict in reviewing the manuscript, so far there has not been a manuscript haha. "

Stewed Chicken with Taro

1. Wash all ingredients and chicken legs.

2. Chop the chicken thighs, not too small. Because it needs to be fried, too small a piece will absorb more oil. Prepare the seasoning. The salt is not in the mirror, if the taste is weak, you can just put soy sauce.

3. Marinate the chicken drumsticks in cooking wine and white pepper for 10 minutes, pour starch on them and set aside.

4. Cut the taro into slices so that it's easier to taste. Put it in a pot of boiling water and cook until it can be inserted into a toothpick. If you don’t mind too much oil and water, you can use deep-frying instead of boiling, so that the finished product will be more fragrant.

5. Pour the starched chicken nuggets into the frying pan and fry them until golden brown and remove them.

6. Heat oil in a pan, add green onion, ginger, pepper, dried chili, and bay leaves to fragrant, add taro nuggets and chicken nuggets, add 2 small bowls of water, boil for 5 minutes on high heat, add appropriate amount of salt, taste extremely fresh and seasoning Collect the juice and you can get it out of the pot.