Braised bamboo chicken with Taro

Roast bamboo chicken with Taro

Raw materials for making bamboo chicken with taro:

Zhuji 450 g, taro 150 g, onion 25 g, ginger 25 g, Shaojiu 25 g, soy sauce 15 g, sugar 5 g, refined salt 3.5 g, Shuidian powder 20 g, peanut oil 450 g (actual oil consumption 50 g).

Processing steps of roasted bamboo chicken with Taro

Stew the chicken to death, cut it into cubes and soak it in soy sauce. Taro peeled, washed and cut into pieces. Heat the frying pan, scoop in the peanut oil and heat it to 80% heat (about 200 ℃), then put the chicken and taro into the frying pan and oil them. Put the oil in the original pan on the fire, stir fry with scallion and ginger, add chicken, Shaojiu, soy sauce, sugar, refined salt and some water, cook until the chicken is mature, add taro and cook for 15 minutes, and then thicken with starch.

The characteristics of roasted bamboo chicken with taro are as follows

It is golden in color, delicious in bamboo chicken, fragrant in taro and chestnut, and crisp in mouth.

Braised bamboo chicken with Taro

Braised bamboo chicken with taro is a famous local dish in Jiangsu Province. It is golden in color, delicious in bamboo chicken, fragrant in taro and chestnut, and crisp in mouth. Nantong people burn bamboo chicken and taro together. It is a rare and precious game. It tastes crisp and has good color and fragrance.

essential information

Braised bamboo chicken with Taro

Jiangsu cuisine

[taste characteristics] it is golden in color, delicious in bamboo chicken, fragrant in taro and chestnut, and crisp in mouth.

Raw materials

450 grams of bamboo chicken, 150 grams of taro. 25g green onion, 25g ginger, 25g Shaojiu, 15g soy sauce, 5g sugar, 3.5G refined salt, 20g Lake powder, 450g peanut oil (50g oil consumption).

Production process

Stew the chicken to death, cut it into cubes and soak it in soy sauce. Taro peeled, washed and cut into pieces. Heat the frying pan, scoop in peanut oil and heat it to 80% heat (about 200 ℃), then put chicken and taro into the oil pan and oil them. Put the oil in the original pan on the fire, stir fry with scallion and ginger, add chicken, Shaojiu, soy sauce, sugar, refined salt and some water, cook until the chicken is mature, add taro and cook for 15 minutes, and then thicken with starch.

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