Taro roast Chiken

Taro roast Chiken

Introduction:

"Taro'er roast chicken is a typical Sichuan dish, which is very popular with Sichuan people. The fried chicken with taro is delicious, smooth and glutinous. The chicken is soft and bone free. The color is red and bright. It is salty, fresh and spicy. It is a delicacy that everyone eats and loves

Production steps:

Step 1: wash the chicken and marinate with salt and white pepper cooking wine for half an hour.

Step 2: taro peeling cutter.

Step 3: prepare onion, ginger, garlic, star anise, cinnamon twigs and prickly ash.

Step 4: chopped peppers and soy sauce.

Step 5: blanch the marinated chicken.

Step 6: stir fry the chopped peppers into red oil.

Step 7: pour in all the ingredients in step 3 and the white sugar, stir fry until fragrant.

Step 8: pour in the chicken and stir fry until the chicken is colored. Add water less than one inch of the chicken. Bring to a boil over high heat and then simmer over low heat for 40 minutes.

Step 9: after 40 minutes, pour in taro and cook for about 20 minutes.

Materials required:

Chicken: half

Taro: one jin

Ginger: right amount

Scallion white: moderate

Garlic: right amount

Star anise: right amount

Cinnamon: moderate

Twig: appropriate amount

Zanthoxylum bungeanum: right amount

Chopped pepper: right amount

Cooking wine: moderate

Old style: moderate

Sugar: right amount

Note: warm tips: taro can not be put too early, or it is easy to paste pot

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh