Health benefits
Soy sauce: nourish blood, protect teeth, protect bones
Sichuan peppercorns: dehumidify
Ingredients
Chicken male ( half ) | Taro ( 1.5 pounds ) |
Oil ( Appropriate amount ) | Green onions ( 2 pcs ) |
Roast Chicken Seasoning ( Half Bag ) | Old ginger ( 1 block ) |
Single garlic ( 2 ) | Soy sauce (appropriate amount) |
Panthoxylum bungeanum ( Appropriate amount ) | Spice ( Appropriate amount ) |
How to make Chongqing taro chicken
1. 2 green onions.
2. Wash and cut into circles for later use.
3. Chop the garlic and ginger into mince, prepare Sichuan peppercorns, roast chicken condiments, and spices , put 1 orange peel into a plate and set aside.
4. Peel and wash the taro.
5. Cut the taro into chunks.
6. Wash the male half of the chicken and slaughter it into small pieces.
7.Put the slaughtered chicken pieces into boiling water to remove the blood and remove them.Drain.
8. Pour oil into the pot and heat it up.
9. Put the cut taro into the pot and fry it and add 1 spoon of salt.Use a slotted spoon to turn over to avoid sticking to the pan, fry until seven-cook, remove and set aside.
10. Add the condiments from step 3 to the remaining oil in the pot and stir-fry.
11. Pour the chicken pieces into the seasonings and add soy sauce, salt and cooking wine and stir-fry.
12. Add appropriate amount of water to boil, then adjust to medium heat, cover the pot and simmer for 10 to 15 minute.
13. Put the chicken aside with a shovel, pour the taro into the pot, and then Spread the chicken on top of the taro, cover the pot and simmer for another 10 minutes.
14.Plate and sprinkle with green onions.
Tips
The taro must be fried until it is seven-mature, so that the soup will not be muddy when cooked later.You can prepare your own spices.
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