Taro Chicken Wings

Overview

This dish is made of taro instead of chicken wings. When making it, Mima thought that the taro would not be so delicious when cooked alone. What should be used to accompany it? The chicken wings are chopped, which is convenient to eat, and the flavor is easier to absorb when grilled. The taro has a special glutinous texture, and it melts in your mouth when pressed with a pressure cooker. It is so delicious! After Mima took the picture and brought it to the table, when she came out with the noodles again, the two children had already eaten so much that their hands and mouths were full of oil

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• dinner
• chicken wings
• ginger and green onion
• lee kum kee’s secret braised sauce
• light soy sauce
• rice wine
• taro
• salt

Ingredients

Steps

1. 1 Material diagram

   

2. 2 Part of the seasoning picture

   

3. 3 Chop the chicken wings, chop the green onion and ginger, cut a few large pieces of ginger, and cut the taro into cubes.

   

4. 4 Pour oil into the wok and sauté the ginger slices until fragrant.

   

5. 5 Add chopped chicken wings and stir-fry.

   

6. 6 When the chicken wings change color, pour in the braised sauce.

   

7. 7 Sprinkle in chopped onion and ginger.

   

8. 8 Pour in about three tablespoons of rice wine.

   

9. 9 Add taro cubes.

   

10. 10 Change the pot to a pressure cooker, bring to a boil over high heat and reduce to low heat for ten minutes.

    

11. 11 Prepare chopped onions.

    

12. 12 After boiling the pot, turn on the heat to collect the juice, then remove from the pot.