Taro chicken(yu er ji )

Taro chicken

Introduction:

"Taro chicken is one of the most common home dishes in Chongqing. The texture of the chicken is tender and smooth, spicy but not dry, and taro Baba is waxy and sweet. I remember when I first came to the north, I wanted to eat taro chicken. In order to taste good and eat at ease, I wanted to buy live chicken slaughtered now. I went to several vegetable markets, but I didn't even see any chicken feathers, let alone taro. I finally found one that was sold, and it was shriveled. There were no two catties in total. The stall owner said that no one would buy it and I wouldn't eat it. Now, there is a live chicken seller in a large market. Although the quantity is not large, it can at least be bought. Taro is better to buy. Shandong taro tastes very good. "

Production steps:

Step 1: kill and wash the rooster (only need half a chicken), chop it into small squares.

Step 2: peel taro and cut into rolling pieces.

Step 3: pickled pepper, pickled ginger, garlic chopped, and prepared pepper, ingredients, sugar.

Step 4: a spoonful of Pixian Douban and a spoonful of homemade chili sauce.

Step 5: Chop shallots and set aside.

Step 6: put the frying pan on the fire, add rapeseed oil and lard, wait until the oil temperature rises to 70% heat, then fry the chicken and dry it.

Step 7: push the chicken to the side of the pot, add pepper, sugar, soy sauce, pepper, cooking wine, pickled pepper, pickled ginger and garlic over low heat.

Step 8: add Pixian Douban and homemade chili sauce and continue to stir fry.

Step 9: stir fry for a while, then mix the chicken, stir fry, color and smell.

Step 10: add soup or hot water to bring to a boil, transfer to casserole, cover and simmer for half an hour.

Step 11: cook until the chicken is ready, add taro and simmer for about 20 minutes.

Step 12: when the chicken is cooked and the taro cake is glutinous, put in a small amount of chicken essence and monosodium glutamate, load the pan, and sprinkle with scallion.

Materials required:

Rooster: right amount

Taro: right amount

Chives: right amount

Pickled pepper: right amount

Pepper: right amount

Homemade chili sauce: right amount

Soak ginger: right amount

Garlic: right amount

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Sugar: right amount

Large material: moderate amount

Pixian Douban: moderate

Chicken essence: appropriate amount

MSG: right amount

Note: 1, taro mucus contains saponins, will stimulate the skin itching, you can wear gloves shaving; you can also shaving, sprinkle some salt or vinegar on the hand, a little fire roast, the hand will not itch. 2. When you go to the market to buy taro, you should choose a small and round one. This kind of taro is fresh, smooth and delicious. 3 rapeseed oil is a personal flavor, which is made from fresh pepper and crushed with Baijiu, salt and lettuce seed oil. 4. Taro is a kind of coarse grain, which is rich in dietary fiber and starch. You can't eat more at a time, otherwise you will feel full, which will cause gastrointestinal discomfort.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Yu Er Ji