Chicken Legs with Roasted Taro

Overview

A delicious one-pot stew, perfect to eat on a cold winter day

Chop the chicken legs into pieces.
Boil the water in a pot under cold water, remove the foam and take it out.
Peel the taro, wash and cut into cubes.
Appropriate amount of oily tofu (we call it oil soaking).
Put oil in a casserole, add ginger, garlic, star anise, and cinnamon and saute until fragrant.
Add the blanched chicken legs and stir-fry, add cooking wine, light soy sauce, and rock sugar for color.
Add water, add yam and fried tofu and cook, add salt to taste 10 minutes in advance.
Add coriander and stew it in one pot with delicious flavor, just right in winter.