Taro Chicken

Name: Taro Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some cock; Some taro; Some Chives; Some Pickled peppers; Some pepper; Some Homemade Hot Sauce; Some Bubble ginger; Some garlic; Some Cooking Wine; Some Sugar; Some Aniseed; Some Pixian Douban; Some Chicken Essence; Some MSG

by August Xiaoshui

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Taro chicken is one of the most common home-cooked dishes in Chongqing. The texture of the chicken is tender and smooth, spicy but not dry, and the taro cakes are sweet.
I remember that when I first arrived in the north, I wanted to eat taro chicken. I wanted to buy freshly slaughtered live chicken for the sake of good taste and peace of mind. I went to several vegetable markets. I didn’t even see the chicken feathers, let alone the taro. , I finally found a store that sold them, all of them were shriveled, and the total amount was less than two catties. The stall owner said that no one would buy it and would not eat it.
It's good now. Generally, there is a large vegetable market that sells live chickens. Although the quantity is not large, you can at least buy them. The taro is better. Shandong taro has a very good taste. "

Taro Chicken

1. Kill and wash the rooster (only half a chicken is enough), and chop it into small cubes.

2. Peel the taro and cut into rolls and cuts.

3. Chop pickled peppers, pickled ginger, and garlic, and prepare pepper, aniseed, and sugar.

4. One spoon each of Pixian Douban and homemade chili sauce.

5. Chop the chives and set aside.

6. Put the wok on the fire, add rapeseed oil and an appropriate amount of lard, wait until the oil temperature rises to 70% hot, then add the chicken nuggets, and fry the water vapor.

7. Push the chicken nuggets to the side of the pot, add pepper, sugar, aniseed, pepper, cooking wine, pickled pepper, pickled ginger, garlic and stir-fry in turn over low heat.

8. Add Pixian Douban and homemade chili sauce and continue to stir fry.

9. Stir-fry for a while, then stir the chicken nuggets and stir-fry for a nice flavor.

10. Add the broth or hot water to a boil, transfer to a casserole, cover and simmer for about half an hour.

11. Add taro when the chicken pieces are almost cooked, and simmer for about 20 minutes.

12. When the chicken is cooked, add a small amount of chicken essence and monosodium glutamate, put it in a pan, sprinkle with chopped green onion, and serve.

Tips:
1. The taro mucus contains saponins, which can irritate the skin. You can wear gloves to scrape the skin. You can also sprinkle salt or vinegar on your hands after scraping the skin and bake it over a little fire so that your hands will not be itchy.

2. When you go to the market to buy taro aberdeen, you should choose a small and round one. This kind of taro aberdeen is fresh and smooth and tastes excellent.

3. Homemade chili sauce is a personal taste. It is made by smashing fresh red peppers, adding white wine, salt, and lettuce oil.

4. Taro Aberdeen is a kind of coarse grains, rich in dietary fiber and starch. You can't eat more at one time, otherwise you will easily feel full and cause gastrointestinal upset.