Steamed chicken leg with Taro(xiang yu zheng ji tui )

Steamed chicken leg with Taro

Introduction:

"[steamed chicken leg with taro] eat it while it's hot. It's fragrant and waxy. Taro matches chicken very well. It's cooked together and the stew is delicious. This time, I don't cook or stew. I eat it steamed. Well, the steamed chicken is fragrant and the taro is glutinous. It's great. Cooking is like this, regardless of the form, as long as expected, how to do all delicious

Production steps:

Step 1: material drawing.

Step 2: boneless chicken legs.

Step 3: loosen the boneless chicken legs with the back of a knife, add chopped green onion and ginger, and marinate them with salt and cooking wine

Step 4: peel and dice the taro.

Step 5: heat the pan with oil, and fry the pickled chicken legs and skin down.

Step 6: fry over low heat and turn over

Step 7: when 67 is ripe, take out the pot and change the knife into a bite size piece.

Step 8: take a large bowl, put the taro in the bottom of the bowl, put the fried chicken on it, pour the soup of fried meat, add chopped green onion and ginger, steam for 15 to 20 minutes

Step 9: take out the pot and pour it on the plate. Put on the scallion and serve.

Materials required:

Chicken leg: moderate amount

Taro: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Old style: moderate

Cooking wine: moderate

Soy sauce: moderate

Pepper: right amount

Cooking oil: proper amount

Note: with the help of scissors, it is very convenient to remove the bone of chicken leg. When frying the chicken leg, the skin of the chicken side down, the purpose is to fry out the oil, especially fragrant after steaming. This kind of steamed dish is different from the bowl. In order to make the taro taste better, the taro pieces are placed below. This kind of food has a slightly lighter flavor than the braised food. Steaming time only for reference, according to their own pot. The timing starts after the water is turned on.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Yu Zheng Ji Tui