Recipe for braised taro chicken

• 

  1. Prepare a chicken leg and cut it into about two centimeters Small pieces

• 

  2. Peel and wash the carrots and taro, cut them with a hob, and try to make them as smooth as possible About the same size as a chicken.

• 

  3. Add cooking wine, ginger slices, garlic slices, pepper powder, and two or three drops of sesame oil to the chicken , two small spoons of corn starch, two spoons of soy sauce.Grasp it evenly with your hands and let it sit for about fifteen minutes.

• 

  4. Chop the onion, ginger and garlic, and chop some bean paste.

• 

  5.Put oil in the pot, don’t put too much oil, I accidentally poured too much Just a little more, just add a small spoonful more than usual when frying vegetables.Heat the oil until it is 70% to 80% hot, and there will be a little smoke rising from the edge of the pot.

• 

  6. Add onion, ginger, garlic, dried chili pepper, and peppercorns and stir-fry until fragrant.Turn on medium heat.

• 

  7.Add the previously coded chicken pieces, pour them down and stir-fry, turn up the heat.Fry the chicken until it changes color all over.

• 

  8.Put in the chopped bean paste, two shovelfuls of soy sauce, and half a shovelful of cooking wine.Stir fry evenly to coat every piece of chicken with the seasoning.

• 

  9.Add carrots, continue to stir-fry the taro, and turn up the heat

• 

  10.Add water, just enough to cover the chicken and taro.Bring to a boil over high heat and add aniseed.Break the star anise, bay leaves and cinnamon into half.Simmer for about 30 minutes and the water will be almost gone

• 

  11. Stew until only half of the water remains Turn on medium heat and stir-fry frequently for fear of scorching the pot.When the water is boiling until only a little bit remains at the bottom of the pot, add chopped green onion.If the smell is not strong, you can add a little more salt and serve.

• 

  12.The finished product is a homely and delicious dish, hurry up and learn it!