Taro is an alkaline food that can neutralize acidic substances accumulated in the body, adjust the body's acid-base balance, and have the effects of beautifying and blackening hair. It can also be used to prevent and treat hyperacidity.
Taro is rich in mucus saponin and a variety of trace elements, which can help the body correct physiological abnormalities caused by lack of trace elements. At the same time, it can increase appetite and help digestion. Therefore, traditional Chinese medicine believes that taro can nourish the middle and replenish qi. (Information comes from the Internet)
Braised chicken with taro
Recipe Recommendations
- chicken legs of 2
- Taro one
- ginger a
- garlic two cloves
- green onion Xiao Xu
- soy sauce 2 tablespoons
- pepper 1 teaspoon
- white sugar 1 teaspoon
- salt 1 teaspoon
- chicken essence a teaspoon of
- salty and fresh
- braised
- three-quarters of an hour
- ordinary
Steps for Braised chicken with taro
1
The main ingredients needed.
2
Chop the chicken legs into pieces, blanch them with cooking wine, and rinse off the skin impurities with clean water.
3
Peel and cut taro into slightly larger pieces, peel and slice ginger, peel and pat garlic flat.
4
Add a little oil into the pan and heat it up, add ginger slices and garlic slices, saute until fragrant, add chicken nuggets and fry until both sides are slightly yellow.
5
Pull the chicken pieces to one side, add the taro and fry for a while, and stir fry for 1 minute.
6
Pour in soy sauce and stir-fry until fragrant.
7
Add boiling water to level with the ingredients, add a small spoon of white sugar and stir well, cover the lid and bring to a boil over high heat, and simmer for 10 minutes.
8
When 1/2 of the soup is left, add 1 teaspoon of pepper and 1 teaspoon of salt and stir well. Simmer for another 10 minutes on low heat.
9
Boil the taro until it is done, add 1 teaspoon of chicken essence for final seasoning, and slightly reduce the sauce over high heat.
10
Serve, sprinkle with chopped green onion to garnish and serve.Braised chicken with taro Make Tips
1. The taro is lightly fried and will not be easily crushed when braised. 2. The chicken skin contained too much oil, so I cut it off and threw it away.