Chicken, mushroom and taro stew

Overview

Compared with the broilers we raise, the meat of native chickens is firmer, with a more reasonable meat structure and nutritional ratio. Native chickens are rich in protein, trace elements and various nutrients, and have relatively low fat content, which is of great value to our human body's health care. This time, I used a pressure cooker to press it first, and then put it into a casserole to stew, which greatly shortened the cooking time.

Tags

• hot dishes
• cantonese cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• keep out the cold
• detox
• chicken
• cooking wine
• enoki mushroom
• onions
• red dates
• taro
• ginger
• salt

Ingredients

Steps

1. 1 Cut the native chicken into pieces, put it in cold water, add ginger slices and bring to a boil, then remove and wash

   

2. 2 Put into the pressure cooker, add cooking wine and boiling water

   

3. 3 Select the chicken or duck button and wait for the safety valve to fall before removing the lid

   

4. 4 Prepare taro and enoki mushrooms

   

5. 5 Move the chicken pieces into the casserole and put two red dates

   

6. 6 Put taro, bring to a boil, add salt, then medium to low heat

   

7. 7 When the taro is soft, add the enoki mushrooms and cook for 2 minutes

   

8. 8 Finally sprinkle with chopped green onion