【Sichuan】Sichuan Cuisine Taro Chicken

Overview

I love eating taro, especially the hairy taro from my hometown~~ Although the surface of taro is fuzzy, its texture is very soft, sweet and waxy~~~~ And the nutritional value of taro is similar to that of potatoes~~~ Taro does not contain solanine and is easy to digest~~~ It is a good alkaline food~~very healthy~~ There are many ways to eat taro, including steaming, boiling, roasting, stewing, and frying~~~No matter what cooking method, taro must be cooked thoroughly~~~ I love eating taro, especially [Taro Chicken] from my hometown~~ This dish tastes fresh and spicy, the chicken is tender, and the taro cake is sweet~~ As a famous home-cooked dish in Sichuan cuisine, [Taro Chicken] is super delicious with rice~~

Tags

• hot dishes
• sichuan cuisine
• chicken legs
• cooking wine
• dried chili pepper
• green onions
• kimchi
• light soy sauce
• old ginger
• old soy sauce
• pixian doubanjiang
• taro
• white sugar
• zanthoxylum bungeanum
• garlic
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients: debone the chicken legs and cut them into pieces; peel and wash the taro; then prepare kimchi, scallions, ginger, garlic, and shallots;

   

2. 2 Add an appropriate amount of cooking wine to the chicken, stir evenly and marinate for a while; wash and cut the taro into pieces;

   

3. 3 Chop the kimchi; mince the old ginger and white scallions; slice the garlic; cut the green scallions; and prepare dried chilies and Sichuan peppercorns;

   

4. 4 Cook the taro and take it out;

   

5. 5 Heat the wok and pour in appropriate amount of vegetable oil;

   

6. 6 Add the chicken and stir-fry until the color turns white, add an appropriate amount of light soy sauce, stir-fry evenly and then remove from the pot;

   

7. 7 In another pan, add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, then add kimchi and stir-fry until fragrant; add minced onions, minced ginger, and garlic cloves and continue to stir-fry;

   

8. 8 Then add Pixian bean paste and stir-fry until fragrant, then add an appropriate amount of sugar and stir-fry;

   

9. 9 Add chicken and stir-fry;

   

10. 10 Pour in water, enough to marinate the chicken; then add an appropriate amount of dark soy sauce, stir evenly, and bring to a boil over medium heat;

    

11. 11 After the chicken is cooked, add the taro;

    

12. 12 Collect the juice according to personal preference and add scallions;

    

13. 13 Lift the pot and serve.