Stewed chicken and Taro in casserole(cao ji yu tou sha guo bao )

Stewed chicken and Taro in casserole

Introduction:

"In winter, I like to cook in casseroles. In particular, stewed chicken, stewed bone soup, dishes made with casserole not only taste good, but also in cold weather, a large casserole on the table is steaming hot, which really gives people warmth at home! The advantage of casserole is that it works slowly over a small fire and has good heat preservation. The soup is delicious. "

Production steps:

Step 1: remove impurities and wash with warm water

Step 2: peel and wash taro

Step 3: cut the chicken into large pieces and put it in the pressure cooker with proper amount of water

Step 4: add wine, star anise, cinnamon, pepper, Chinese prickly ash, ginger, scallion, boil in high heat, simmer in low heat for 15 minutes

Step 5: take the casserole and pour the chicken and juice in the pressure cooker

Step 6: add taro

Step 7: fresh, old and sugar.

Step 8: bring to a boil over high heat for 30 minutes

Step 9: add salt

Step 10: cook until the soup is thick

Materials required:

Grass chicken: half a chicken

Taro: 500g

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Fresh: moderate

Old style: moderate

Ginger: right amount

Scallion: right amount

Pepper: right amount

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Chicken essence: appropriate amount

Note: 1. The chicken is raised by relatives themselves, so it can be washed with warm water instead of blanching. 2. If you have time, you don't need to cook it in a pressure cooker, but stew it in a casserole. 3. Rock sugar is more delicious.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Cao Ji Yu Tou Sha Guo Bao