Remembering the taro roast chicken I ate in the restaurant before, it was delicious, so I thought about cooking it at home.
In fact, taro roast chicken is also a nourishing and healthy dish. Chicken has a high content of protein, which can be easily absorbed and utilized by human body, and has the functions of strengthening physical strength and keeping fit. Taro is also rich in nutritional value, which can enhance the immune function of human body. Autumn and winter are the best seasons to eat taro. It's delicious at the same time. Eating some often can also benefit the middle qi, nourish the stomach and sterilize, and stay away from cancer.
Ingredients: chicken (if you can buy native chicken), taro, onion.
Seasoning: salt, monosodium glutamate, chicken essence, sugar, soy sauce, soy sauce, cooking wine, Pixian bean paste, oyster sauce, onion, ginger, garlic (do you think you need a lot of seasoning, there is no way, as the saying goes? If you want to taste good, you can't have less seasoning. , haha, as the saying goes, it is said by laymen)
Exercise:
1. Since cooking requires spices and aniseed, specifically: star anise, cinnamon, fennel, dried pepper, fragrant leaves and cardamom, not too much of each, just a few.
2. Dice the onion, cut the onion into sections, slice the ginger, and put the garlic cloves on standby. ?
3. Peel taro, wash it, and cut into hob blocks.
4. Cut the chicken into taro-sized pieces, pour into the pot, add ginger and onion, and blanch with cooking wine.
5. Cook until the chicken becomes discolored, remove it and rinse it several times to remove the blood foam on the chicken.
6. Pour the oil in the pan, add the onion, ginger, garlic and onion and stir-fry to give off the fragrance. Then add Pixian bean paste and continue to stir-fry until it is too small. If the fire is too big, it will easily fry, and the guest officer will not be able to eat delicious taro chicken. ?
7. Pour in the chicken nuggets, stir fry with seasoning quickly and evenly, then add cooking wine, soy sauce, soy sauce, oyster sauce and sugar and stir fry evenly.
8. Add the right amount of water, and 2/3 of the chickens will be submerged. Add spices and aniseed (you can also put aniseed in a bag and put it in a pot). ?
9. Cover the pot and simmer for 30 minutes, then pour in taro and simmer for 30 minutes. The time in the pressure cooker can be faster, but the taste may be slightly worse. Actually, there is not much difference. After all, we are not gourmets.
10, it's time. Open the lid and taste it. Finally, add salt, chicken essence, monosodium glutamate, seasoning, put it in a bowl and sprinkle a little chopped green onion, and you're done. Have a meal.