Pirecup chicken leg steaming taro
By VicentaLakin
Recipe Recommendations
- chicken legs of 2
- Taro 200 grams
- ginger slices 3 tablets
- cooking wine 2 tablespoons
- salt appropriate amount
- chopped pepper 2 tablespoons
- rice noodle 3 scoops
- oyster sauce 2 tablespoons
- pepper 1 teaspoon
- slightly spicy
- steamed
- ten minutes
- simple
Steps for Pirecup chicken leg steaming taro
1
(b) Placing appropriate amounts of salt, ginger chips, wine and platinum oil in small pieces of chicken legs
2
(b) Smuggled evenly for one or two hours
3
(b) Scraped tart head into salt and vanilla and pepper powder, evenly mixed and salted for an hour
4
And then it's plattered with rice, and it's flatted on the plate
5
And put the pickled chicken leg code on the surface of the taro
6
And put peppers on it
7
Put it in a high-pressure pan and turn it into a light fire, 10 minutes, and then throw out a little onions
8
The hot end of the table can be evenly mixed。Pirecup chicken leg steaming taro Make Tips
1. Cut the chicken thigh meat into small pieces and marinate beforehand. The taro is also first seasoned with salt and other ingredients for a base flavor. Since I wanted the taro to retain its natural color after steaming, I did not mix them together during the steaming process.
2. The rice powder is simply ordinary rice flour ground into fine granules; people in Hubei generally use it to steam green vegetables, as it helps the vegetables retain their natural flavor.
3. With the addition of chopped chili peppers, the color becomes more attractive and the texture richer. Eating it as is or mixing it together each offers a different taste—it's entirely up to preference.