Steamed Chicken Legs with Taro

Overview

[Steamed Chicken Legs with Taro] Eat it while it's hot, it's fragrant and glutinous. Taro goes well with chicken. It's delicious when cooked together or stewed in soup. This time I didn’t bake or stew it, I steamed it. Well, the steamed chicken was fragrant and the taro was glutinous. It was great. That's how cooking works, no matter how you cook it, it will taste delicious no matter how you prepare it.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• dinner with friends
• winter recipes
• lunch
• chicken legs
• cooking wine
• light soy sauce
• old soy sauce
• onions
• taro
• cooking oil
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Debone chicken legs.

   

3. 3 Use the back of a knife to hammer the boneless chicken legs loose, add chopped green onion and ginger, marinate with salt, cooking wine, light soy sauce and dark soy sauce

   

4. 4 Peel the taro and cut into 1cm cubes.

   

5. 5 Heat the pan with oil and fry the marinated chicken legs skin down.

   

6. 6 Fry over low heat to remove oil, turn over

   

7. 7 Take it out of the pan when it is ripe and cut it into bite-sized pieces.

   

8. 8 Take a large bowl, put the taro at the bottom of the bowl, put the fried chicken on top, pour the soup for frying the meat, add chopped onion and ginger, and steam for fifteen to twenty minutes

   

9. 9 Remove from pan, pour on a plate, top with chopped green onions and serve.