Juecheng taro chicken

Juecheng taro chicken

Introduction:

"This should be a classic Sichuan dish, but the taro chicken made outside is not very comfortable to eat, so Teya made this lazy version of taro chicken by herself. Taro melts in the mouth and chicken is fragrant and glutinous. It's an absolutely novice and zero failure dish."

Production steps:

Step 1: prepare the ingredients

Step 2: blanch chicken

Step 3: cut the taro into pieces

Step 4: heat the oil in the pan, saute onion, ginger, garlic and other ingredients

Step 5: put in chicken, add soy sauce, bean paste, cooking wine, dry chicken

Step 6: stir fry Dezhuang hot pot ingredients until fragrant, heat water and bring to a boil

Step 7: pour the taro and soup into the electric pressure cooker and cook the chicken (duck) in the pot (this is a lazy step. If there is no electric pressure cooker, you can directly pour the taro into the soup and cook until it is soft and rotten)

Step 8: finally add salt and chicken essence, and put them on a plate

Materials required:

Chicken: half

Taro: two Jin

Spices: moderate

Scallion: right amount

Garlic: right amount

Ginger: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Old style: moderate

Bean paste: right amount

Banzhuang hot pot

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Blend oil: right amount

Cooking wine: moderate

Cautions: 1. taro is the essence of taro chicken, and the amount of taro can be adjusted according to its own preferences.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: medium spicy