South Potato Chicken

South Potato Chicken

The practice of southern tacoheads has evolved from the "taw geese" in Guangdong's four cities (New Party, Kai-ping, Taishan, Eun Ping). When cooking this dish, the essence of the food is not too complex, but the simpler it is, the more focused it is. Cooking with the cooperation of the king, the king, the lord and the pawn, the chicken is the master of this dish, the taco is the master of this dish, the southern milk is the fruit of this dish, and the salty ginger and garlic are the pawns of this dish, and there can be no competition between them for the taste of the table. For those of me who love to eat taro, this southern chicken is a delicious incarnation! The Southern Potato Chicken first needs to be served with southern milk, fork sauce and gold. Then, with the porcelain tart, the chicken is in the pot, the oil is pulled out, and the longer the roast, the better. The chicken tastes fresh, the taro fragrance plus the taste of chicken oil and chicken juice is more attractive than chicken