Braised chicken with betel nut and taro

Braised chicken with betel nut and taro

Introduction:

"I strolled around the market on Sunday and saw the newly arrived betel nut taro in Lipu, Guangxi. Good guy, a big one is still fresh. The stall owner enthusiastically cut a piece to prove to me that the cross cut part is full of purple sesame dots. That's right. Parents live in Guilin for the aged. They can always eat all kinds of dishes made of taro when they come home for the new year. Lipu Taro is once a tribute. After being cooked, it turns pink purple and has a strong flavor. My favorite food is to stew the local chicken and taro together. The two ingredients are combined. There is no need for more ingredients. The chicken is delicious and the taro is soft and glutinous. It is absolutely fragrant. "

Production steps:

Step 1: in the local like to call betel taro, big, middle cut, peeled.

Step 2: after a good taro is cut, the inside is light pink purple with many small purple spots.

Step 3: Recently I didn't dare to buy the local chicken, so I replaced it with Sanhuang chicken. Cut the taro into pieces. The ingredients are very simple.

Step 4: heat the oil, add ginger slices to stir fry, then add chicken to stir fry, add a little Huadiao wine.

Step 5: add taro and stir fry.

Step 6: put the millet pepper in, heat the water, then turn to low heat to stew.

Step 7: poke taro with chopsticks. If you can insert it, you can start to add salt and a little chicken essence. Finally, when the taro is slightly rotten, it will be OK.

Materials required:

Lipu Taro: half a piece

Three yellow chickens: half

Ginger slices: 7, 8

Millet pepper: 2

Huadiao wine: a little

Salt: right amount

Chicken essence: a little

Note: 1, in addition to ginger and millet pepper, do not need to add other ingredients, covering the flavor of taro. 2. It's better to stew taro. 3. Like to bring more soup, you can add more water.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: Original