Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Native chicken ( half ) | Little taro ( One pound ) |
Salt ( one spoon ) | Ginger and garlic ( half a bowl ) |
Dried chili pepper ( Seven or eight ) | Doubanjiang ( a spoonful ) |
Sweet noodle sauce ( a spoonful ) | Light soy sauce ( one spoon ) |
Cooking wine (a spoonful) | Star anise, cinnamon and peppercorns (a little of each ) |
Pepper ( a little ) |
How to make spicy taro chicken
1.Chop the chicken into pieces, wash and drain the water
2.Ginger, garlic, pepper segments, star anise, cinnamon, Sichuan peppercorns
3.Peel the taro, wash and drain
4. Heat oil in a pan, sauté the chicken until fragrant
5.Add seasonings and stir-fry until fragrant, add bean paste and stir-fry until fragrant.
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6.Finally add sweet noodle sauce and stir-fry until fragrant
7.Saute all the seasonings until fragrant, add the taro and stir-fry, add salt, light soy sauce and pepper and cook for 30 minutes
8. Thirty minutes are up and the taro and chicken are cooked!
Tips
The chicken needs to be fried until the water is dry and the aroma of the chicken is released, and then the aniseed is added.When the aniseed is fragrant, add the bean paste.The bean paste must be fried until it is fragrant and the red oil is released!
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