Taro Chicken
1.
Choose a fresh mountain rooster from the vegetable market, weighing about 4-5 jin, with full energy and bright coat color, let the chicken seller help you kill it, clean it, cut into medium-sized pieces, take it home and use it Rinse with warm water several times to wash away blood and debris, and then set aside to drain for later use
2.
Buy peeled taro (certain taro, no taro) at the vegetable market. The peeled one is to avoid some allergies, which will cause itching. If you have itchy hands, you can bake your hands on the fire. After cleaning, change the knife to a suitable size and drain it for later use
3.
Turn on medium and low heat, pour the oil, and when the oil is about 3-4% hot, add the watercress, turn to low heat, and stir fry slowly until the red oil begins to come out, add the garlic, ginger, and green onions, and continue to stir. Stir-fry until the moisture is slightly dry and the aroma begins to emerge
4.
After the previous seasoning is fragrant, add the prepared spices and dried chili segments, and then quickly stir-fry on low heat. The spices are very easy to paste, and must be quickly stir-fried, and the spatula must reach the bottom
5.
When the seasoning is fully stir-fried and the aroma is strong, pour in the prepared chicken nuggets and pepper, cooking wine, light soy sauce, dark soy sauce, turn on high heat, and fry the chicken
6.
Stir-fry the water in the chicken nuggets. The meat starts to change color and smells a little bit.
7.
After the chicken is fried, turn it into a pressure cooker, add taro, adenophora, codonopsis, wolfberry, and add the boiled stock
8.
After transferring to the pressure cooker, stir evenly, add chicken essence, cooking wine, and the amount of stock, which should basically overwhelm the chicken and taro, then dip the soup with chopsticks to test whether the saltiness is suitable, and then add the appropriate salt according to the taste, and then Cover the lid, add the pressure valve, turn on the medium heat, wait until the pressure cooker SAIC, press for 12 minutes ("SAIC" means that all safety valves of the pressure cooker are closed and start to work} Then press for 12 minutes. Remember, 12 minutes is good, and it takes a long time. Yes, it’s full. If you like the feeling of nibbling, it’s 10 minutes. The time must be accurate. This is very important.
9.
After the time is over, turn off the heat, relieve the pressure, pot it, sprinkle the green onions, and the delicious taro chicken will be out of the pot.
