Roast Chicken

Overview

This is an authentic Chongqing Sichuan dish. It is different from ordinary braised chicken. It has a very important steaming sauce in it

Cut the chicken into pieces, add cooking wine and ginger to the pot, and use a pressure cooker to cook until cooked through. Don't pour the remaining soup for a while, use it as stock.
Get all the ingredients ready
Add light soy sauce and honey to the spicy sauce and stir evenly. Steam for ten minutes
Heat up oil in a pan and blanch the taro
Put appropriate blended oil in the pot, add all the seasonings and saute until fragrant, then add the sauce and stir-fry
Add the cooked chicken pieces and stir-fry evenly
Then use the pressure cooker to cook the taro and chicken. Add the stock. Be careful not to use too much stock because the meat itself is cooked and does not need to be pressed for too long.
Remove from the pot and sprinkle with chopped green onion