Braised chicken leg with Taro(xiang yu men ji tui )

Braised chicken leg with Taro

Raw materials for stewing chicken leg with Taro

Taro 200g; chicken leg 200g; scallion 1; ginger 1 small piece; note: optional ingredients

Seasoning for stewed chicken leg with Taro

Appropriate amount of rock sugar; 1 tbsp soy sauce (30g); 1 tbsp cooking wine (30g)

Processing steps of stewed chicken leg with Taro

1. Peel and wash taro, steam in steamer for 40 minutes; wash scallion and cut into sections; wash ginger and slice; wash chicken leg and cut into pieces;

2. Put oil in the pot, heat it up, saute shallot and ginger, add chicken and all seasonings, cook over low heat for 30 minutes, then add taro, boil over high heat and dry the soup.

Characteristics of stewed chicken leg with Taro

It is delicious and mellow.

Attention should be paid to making stewed chicken leg with taro

When cooking, add a little sugar to make the taste more delicious.

Braised chicken leg with Taro

Stewed chicken leg with taro is delicious and mellow.

Material Science

Taro, 200g chicken leg, 200g scallion, 1 ginger, 1 small piece note: rock sugar, proper soy sauce, 1 tbsp cooking wine and 1 tbsp cooking wine are optional

practice

1. Peel and wash taro, steam in steamer for 40 minutes;

2. Clean the scallion and cut into sections, and clean and slice the ginger;

3. Wash chicken leg and cut into pieces;

4. Put oil into the pot, heat it up, saute shallot and ginger, add chicken and all seasonings, cook over low heat for 30 minutes, then add taro, boil over high heat and dry the soup.

characteristic:

It is delicious and mellow.

Chef one touch:

When cooking, add a little sugar to make the taste more delicious.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xiang Yu Men Ji Tui