Taro hen casserole

Taro hen casserole

Introduction:

"My hometown is rich in fragrant sand taro, because the soil here is different from other places, so fragrant sand taro is fragrant and sand, unique! Stewed chicken with fragrant taro, stewed slowly in casserole, the taste is really unusual! It's definitely a good thing to treat guests during the Spring Festival. It's also a good soup for tonic in autumn and winter. It's very simple. You don't need much seasoning. What you eat is the original flavor. "

Production steps:

Step 1: kill the hen, remove impurities and wash with warm water

Step 2: chop into large pieces

Step 3: peel and wash taro

Step 4: cut taro and chicken viscera into pieces for use.

Step 5: take casserole, add chicken, add water

Step 6: flavored wine, green onion, ginger slices,

Step 7: bring to a boil over high heat for 10 minutes, skim off the floating powder and simmer over low heat for 40 minutes.

Step 8: put in chicken viscera

Step 9: add taro seeds

Step 10: bring to a boil over high heat and bring to a boil over low heat until the taro is cooked

Step 11: add salt to boil for 3 minutes, skim off the chicken oil.

Materials required:

Hen: 1250g

Taro: 500g

Salt: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Note: 1. I use the hen of that year, if it is an old chicken, the time should be longer. 2. Try to cook with low heat, chicken oil can be cooked together, skimmed when eating

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh