Taro roast Chiken
Introduction:
"Taro'er roast chicken is a typical Sichuan dish, which is very popular with Sichuan people. The fried chicken with taro is delicious, smooth and glutinous. The chicken is soft and bone free. The color is red and bright. It is salty, fresh and spicy. It is a delicacy that everyone eats and loves
Production steps:
Step 1: wash the chicken and marinate with salt and white pepper cooking wine for half an hour.
Step 2: taro peeling cutter.
Step 3: prepare onion, ginger, garlic, star anise, cinnamon twigs and prickly ash.
Step 4: chopped peppers and soy sauce.
Step 5: blanch the marinated chicken.
Step 6: stir fry the chopped peppers into red oil.
Step 7: pour in all the ingredients in step 3 and the white sugar, stir fry until fragrant.
Step 8: pour in the chicken and stir fry until the chicken is colored. Add water less than one inch of the chicken. Bring to a boil over high heat and then simmer over low heat for 40 minutes.
Step 9: after 40 minutes, pour in taro and cook for about 20 minutes.
Materials required:
Chicken: half
Taro: one jin
Ginger: right amount
Scallion white: moderate
Garlic: right amount
Star anise: right amount
Cinnamon: moderate
Twig: appropriate amount
Zanthoxylum bungeanum: right amount
Chopped pepper: right amount
Cooking wine: moderate
Old style: moderate
Sugar: right amount
Note: warm tips: taro can not be put too early, or it is easy to paste pot
Production difficulty: simple
Process: firing
Production time: one hour
Taste: salty and fresh
Chinese PinYin : Yu Er Shao Ji
Taro roast Chiken
Stir fried double fresh with garlic sprouts. Suan Tai Chao Shuang Xian
Braised rice with tomato and chicken. Fan Qie Ji Rou Shao Lin Fan
Chicken wings with black pepper. Hei Hu Jiao Ji Chi
Crispy sausage with black pepper and honey. Hei Jiao Feng Mi Cui Pi Chang
White kidney bean moon cake. Bai Yun Dou Yue Bing
Steamed bun with chestnut paste. Li Rong Xian Zheng Bao