South milk taro chicken(mei wei de hua shen nan ru yu tou ji )

South milk taro chicken

Introduction:

The practice of "nanru taro chicken" evolved from "Bozi taro goose" in Siyi (Xinhui, Kaiping, Taishan, Enping) of Guangdong Province. When cooking this dish, basically, the ingredients used need not be too complicated. The simpler the food is, the more important it is. Cooking requires the cooperation of the monarch, the minister, the official and the pawn. Chicken is the monarch of this dish, taro is the Minister of this dish, nanru is the official of this dish, and salt, sugar, wine, ginger and garlic are the pawn of this dish. For those of me who love taro, this South milk taro chicken is the embodiment of delicious food! This "South milk taro chicken" is first fried with South milk, barbecued pork sauce, Jinbuhuan and other ingredients, and then slowly stewed with flour and glutinous taro. The chicken is in the pot, and the oil is separated. The longer the stew, the better the chicken will play. The chicken is tender and tasty, and the taro is fragrant, powdery and glutinous. It absorbs chicken oil and juice, which is more attractive than chicken! "

Production steps:

Materials required:

Ben chicken: About 1000g

Taro: 500g

Garlic: 30g

Scallion: 30g

Gold: 30g

Ginger: 30g

South milk: 2 tbsp

Barbecued pork sauce: 1 tbsp

Soy sauce: 1 teaspoon

Rice wine: 1 teaspoon

Salt: 10g

Slice sugar: 2 slices

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Mei Wei De Hua Shen Nan Ru Yu Tou Ji