The embodiment of delicious food - Nanru Taro Chicken

Overview

The recipe of Nanru Taro Chicken evolved from the Bozi Taro Goose in Siyi, Guangdong (Xinhui, Kaiping, Taishan and Enping). When cooking this dish, basically the seasonings used don’t need to be too complicated. The simpler it is, the more important it will be. Cooking emphasizes the cooperation of the king, ministers, ministers and pawns. The chicken is the master of this dish, the taro is the minister of this dish, the southern milk is the minister of this dish, and the salt, sugar, wine, ginger and garlic are the pawns of this dish. There must be no competition between them for the taste. For someone who loves taro, this Southern Milk Taro Chicken is simply the embodiment of deliciousness! This Nanru Taro Chicken is first stir-fried with Nanru juice, barbecued pork sauce, jinbuhuan and other ingredients, and then slowly simmered with the glutinous taro. When the chicken is in the pot, the oil is forced out. The longer it is simmered, the better the chicken will be. The chicken is tender and flavourful, and the glutinous taro powder and absorbed chicken fat and chicken juice make it even more attractive than the chicken!

Tags

• hot dishes
• barbecued pork sauce
• benji
• ginger
• light soy sauce
• not exchangeable for gold
• onions
• rice wine
• southern milk
• tablets
• taro
• garlic
• salt

Ingredients

Steps

1. 1 Mix the southern milk sauce, barbecued pork sauce, light soy sauce, rice wine and salt to form a thick sauce; peel the taro, wash it and cut it in half for later use.

   

2. 2 Pat the chicken dry inside and out, spread the sauce evenly (reserve half of the sauce for later use) and marinate for 3 hours

   

3. 3 Saute the ginger and garlic in a pan, add the whole chicken and fry evenly on the surface, then add the rice wine and sugar in the pan and stir-fry, pour in water (the water needs to soak the chicken body), and then pour in the remaining prepared sauce.

   

4. 4 After simmering over high heat for 10 minutes, add the taro and turn to simmer for 30 minutes. During this period, when there is little juice in the pot, cover the pot with a lid. Add water to the edge of the pot lid so that steam will be generated in the pot. Its principle is similar to that of a "steamer".

   

5. 5 Turn off the heat, add the green onions and jinbuhuan and stir-fry evenly. When serving, put the taro under the plate, cut the chicken into pieces, and pour the sauce on top of the chicken. The dish is complete.