Health benefits
Zanthoxylum bungeanum: Dehumidification
Star anise: Regulate qi, relieve pain, dispel cold
Soy sauce: Enrich blood, protect teeth, protect bones
Ingredients
Qingyuan Chicken ( half ) | Taro ( two catties ) |
Oil ( appropriate amount ) | Salt ( Appropriate amount ) |
Pixian Douban ( Appropriate amount ) | Chicken essence ( appropriate amount ) |
Green pepper (appropriate amount) | Red pepper (appropriate amount) |
Garlic ( 2 cloves ) | Ginger ( appropriate amount ) |
Panthoxylum bungeanum (appropriate amount) | |
Cooking wine ( a little ) | Orange peel ( A little ) |
Soy sauce ( A little ) |
How to make taro chicken
1. Blanch the chicken in water, add cooking wine, ginger slices, star anise, orange Peel, pepper, and remove the fishy smell!
2. Heat the pan with cold oil, add bean paste and stir-fry until fragrant.Pour in the blanched chicken ( The aniseed ingredients are still there, so there is no need to add seasonings), pour in soy sauce for color!
3. Peel the taro, cut into large pieces, pour into the pot, add appropriate amount of salt, Add water until the taro is covered
4.Finally add chicken essence, green pepper, red pepper and garlic, Stir it and it's ready to serve (if you need the soup, cover the pot and cook it.If the taro chicken is dry-roasted without covering the pot, it will be cooked when the soup dries up.Just cover the pot for 25 minutes)
Tips
Wear gloves when peeling taro , otherwise you will be allergic, cut into large pieces, not small pieces! Otherwise, if the timing is not correct, the taro will turn into mud!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
