Taro stewed chicken
Overview
It’s been a while since I’ve had a new recipe. Today I’m going to post one that’s more suitable for this season and healthy – taro stewed chicken. When I first registered the account, I only wanted to reserve a piece of land for myself and sort out the dishes that I often cook and that my family likes. I never thought that anyone would pay attention to this new account. Now a few recipes have more than 7,000 views, all of which are the appeal of [Food World]. By the way, the editor is very strict in reviewing manuscripts, and I haven’t had a single draft passed yet, haha.
Tags
Ingredients
Steps
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All ingredients, wash the chicken legs.
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Chop the chicken legs into pieces so that the pieces are not too small. Because it needs to be fried, pieces that are too small will absorb more oil. Prepare the seasonings. The salt is not included in the picture. If the taste is bland, you can just add soy sauce.
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Marinate the chicken legs with cooking wine and white pepper for 10 minutes, then coat with starch and set aside.
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Cut the taro into chunks to make it easier to taste. Pour into a pot of boiling water and cook until a toothpick can be inserted into it. If you don't mind too much oil and water, you can fry it instead of boiling it, so that the finished product will be more fragrant.
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Pour the starched chicken pieces into the oil pan and fry until golden brown and take them out.
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Heat oil in a hot pot, add green onions, ginger, Sichuan peppercorns, dried chili peppers, and bay leaves in sequence and sauté until fragrant. Add taro cubes and chicken cubes. Add 2 small bowls of water. After boiling over high heat for 5 minutes, add an appropriate amount of salt and fresh seasoning to reduce the sauce. You are ready to serve.
