Taro Chicken
1.
Chopped kimchi; old ginger, finely chopped green onion; sliced garlic.
2.
Remove the bones of the chicken and cut into pieces, add an appropriate amount of cooking wine, stir well and marinate for a while.
3.
Wash the taro, cut into pieces, cook in a pot and remove.
4.
Heat oil in the pan; add chicken and stir-fry, add appropriate amount of light soy sauce, stir-fry evenly, and start the pan.
5.
In a separate oil pan, add minced ginger, garlic slices, chopped green onion, dried chili, and Sanshengchuan farm pepper to fry until fragrant, and then add kimchi and fry until fragrant.
6.
Add the Sansei Chuan Mapo Tofu Sauce and stir-fry until it is fragrant, then add the chicken and stir-fry evenly.
7.
Spread the fried chicken on the bottom of the pot, pour in clean water, the amount of water is less than the chicken, and turn to medium heat.
8.
After the chicken is cooked, add taro and collect the juice.
Tips:
As Chengdu’s favorite side dish for cooking dishes, taro is my part! The taro chicken made with Mapo tofu sauce and peasant peppers tastes as gluttonous as the grandma’s home made in memory. The taro at the bottom is raked and raked in a bite, soft and glutinous.
