How to make chicken with bamboo shoots and taro (roast chicken)

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  1. Prepare all the above ingredients

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  2. Cut the taro into cubes, cut the konjac into thick strips, slice the bamboo shoots, cut the green onion into sections, and pat the ginger into pieces

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  3.Heat the pan and add oil

• 4. Heat the oil for 70% and sauté the onion, ginger and garlic until fragrant
• 5.Add seasonings and stir-fry until fragrant
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  6.Add the chicken pieces and stir-fry

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  7. Stir-fry the chicken pieces for about three to four minutes, add aniseed peppercorns, and stir-fry millet pepper

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  8. Stir-fry the chicken until the surface is fully cooked and the meat has tightened.Remove the stir-fried chicken from a saucepan and add warm water to cover the chicken.Boil over high heat for 10 minutes, then turn to medium heat and cook.20 minutes

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  9. Blanch konjac strips in boiling water 1 Remove from cold water for 1 minute, drain and set aside

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  10.Burn separately Boil the bamboo shoots in boiling water for three minutes, remove and drain the water

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  11.Add taro for about 15 minutes

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  12.Put in the konjac strips and Boil the bamboo shoots for 10 minutes and turn off the heat

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  13. Lift the pot and add a little Season with salt and chicken essence

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  14. Prepare clean and water-free In a small bowl, add chopped millet, pepper, chopped green onion, kohlrabi, pepper oil, sesame oil and vinegar and mix well to make a dipping dish