Roast chicken with taro
By KarleeDurgan
Roast chicken with taro can be regarded as one of the classic Sichuan dishes, right? Regardless, we have already put this name here anyway. Sometimes it's really weird to do things like buying rice and returning pearls. Take this dish as an example, I basically only eat the taro and like its fragrant glutinous...
Recipe Recommendations
- Tucock half a
- Taro 800g
- Jiang 1 block
- garlic 3 petals
- peppercorns 1 tsp
- bean paste 1 tablespoon
- cooking wine appropriate amount
- oil appropriate amount
- salt appropriate amount
- slightly spicy
- braised
- an hour
- simple
Steps for Roast chicken with taro
1
Wash all ingredients, cut chicken into slices and marinate with cooking wine and pepper grains, cut taro into pieces with hob, and beat ginger for later use.
2
Put the oil in the pan and cook it until it is 70% hot, add the bean paste, dried peppers, ginger and garlic in turn and stir fry to produce the red oil.
3
Put the chicken nuggets into the pan and stir-fry.
4
Stir fry until the water is dry and bright with oil, then push to the edge of the pan
5
Add taro and appropriate amount of salt and stir fry well, add water that has not exceeded the ingredients and bring to a boil over high heat.
6
Turn to medium heat and simmer for 30-40 minutes, remove the thick soup and serve.