Taro not only has high nutritional value, but also tastes soft and easy to digest after cooking, which is especially suitable for the elderly and children. It is precisely because taro is easy to be soft and rotten when cooked for a long time, so the dish of taro cooking local chicken adopts the method of step-by-step processing of ingredients. In this way, the taro in this dish not only looks beautiful, but also is nutritious and tastes great. Next, the dinner network will introduce the detailed process of how to make delicious and beautiful taro roast chicken.

Cooking course of taro chicken;

1, the chicken is slaughtered and chopped into pieces with a square of 4cm.

2. Put a proper amount of salad oil in the pot. When it is heated to 50%, add onion, ginger slices and spices and stir-fry over medium heat. Add chicken pieces and stir fry.

3. Cook a small amount of cooking wine, continue to stir-fry the chicken over medium heat until it changes color, pour in 300g of clear water, and then turn it into a pressure cooker after the fire is boiled. When the fire reaches SAIC, reduce the fire pressure for 8 minutes and let the fire go out naturally for standby.

4. Wash the taro skin, then steam it in a steamer until the taro is cooked and soft, take it out and cool it, then peel it for later use.

5. Put the pressed chicken, taro and roast chicken soup into the pot, and pour in soy sauce, chicken powder and salt to collect the juice.

6. Finally, pour in balsamic vinegar, sprinkle with garlic sprouts, stir-fry and serve.

Finished product drawings:

Tips for cooking native chicken with taro;

1, taro is a raw material that is easy to mature. If heated for a long time, it is easy to be soft and rotten, and the appearance of the dishes will be much worse. Here, the method of steaming first and then burning to improve the taste is adopted to avoid being too soft and rotten after cooking for a long time.

2, the chicken meat is tight, and the more you chew, the more fragrant it is. If there is no native chicken, you can choose lean broilers, and it is best not to use oily and fleshy three-yellow chickens.

This is the end of the practice and skills of taro roast chicken. It is indeed a good practice to process and cook two kinds of ingredients with different maturity time separately, which can not only fully retain nutrition, but also ensure the beauty of dishes. It is also very practical to learn from other cuisines. But have you learned this taro roast chicken? Let's have a try first.