Stewed chicken with Taro(yu tou men ji )

Stewed chicken with Taro

Introduction:

"Taro is an alkaline food, which can neutralize the acid substances accumulated in the body, adjust the acid-base balance of the human body, produce the effects of beauty and black hair, and can also be used to prevent and treat gastric acidosis. Taro is rich in mucus saponin and a variety of trace elements, which can help the body to correct the physiological abnormalities caused by the lack of trace elements. At the same time, it can enhance appetite and help digestion. Therefore, traditional Chinese medicine believes that taro can replenish qi. (information from the Internet)

Production steps:

Step 1: main materials needed.

Step 2: Chop chicken legs, blanch with wine and rinse off impurities with water.

Step 3: taro peeled and cut into bigger pieces, ginger peeled and sliced, garlic peeled and flattened.

Step 4: heat a little oil in the pot, add ginger slices and garlic slices, saute until fragrant, add chicken pieces, and fry them until yellowish on both sides.

Step 5: pull out the chicken, add taro and fry for 1 minute.

Step 6: add soy sauce and stir fry until fragrant.

Step 7: add boiling water, just level with the material, add a small spoonful of sugar, stir well, cover the pot, bring to a boil, simmer for 10 minutes.

Step 8: when 1 / 2 of the soup is left, add 1 teaspoon of pepper and 1 teaspoon of salt. Simmer over low heat for another 10 minutes.

The ninth step: braise taro cooked thoroughly, add a teaspoon of chicken essence for final seasoning, and light up the juice slightly.

Step 10: plate, sprinkle with scallion and enjoy.

Materials required:

Chicken leg: 2

Taro: 1

Ginger: one piece

Garlic: two cloves

Scallion: Xiao Xu

Soy sauce: 2 teaspoons

Pepper: 1 teaspoon

Sugar: 1 teaspoon

Salt: 1 teaspoon

Chicken essence: one teaspoon

Note: 1. The taro is slightly fried, not fragile when stewed. 2. Chicken skin contains too much fat, I cut it off and throw it away.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yu Tou Men Ji