Fried chicken with coconut juice and taro

Fried chicken with coconut juice and taro

Introduction:

"The polysaccharides in taro can enhance the immune mechanism of human body and increase the resistance to diseases. Long term consumption can detoxify and nourish the body. Taro has a kind of natural polysaccharide polymer plant colloid, which has good antidiarrheal effect and can enhance the immune function of human body. With fresh and delicious chicken, it's another good dish. "

Production steps:

Step 1: peel the taro, cut it into cubes, sprinkle with salt and steam it in a steamer.

Step 2: chop the chicken into small pieces.

Step 3: heat the pan, add coconut juice, put in chicken and simmer for 3 minutes.

Step 4: add milk and seasoning, cover and simmer for 5 minutes.

Step 5: add the steamed taro and simmer for a while. Finally, thicken and remove.

Materials required:

Fresh chicken: 300g

Taro: 1 (about 300g)

Coconut milk: 400ml

Light milk: 100ml

Salt: 8g

Sugar: 5g

Raw powder: 5g

Note: the steaming time of taro should be determined according to the size of the cut. If the steaming time is too long, the taro will be scattered when it is too ripe, so the time should be controlled well. When it is stewed, especially when it is thicken, the spatula should not be too hard. It should be pushed gently along the ingredients to avoid crushing the taro and affecting the appearance. The amount of thicken flour and the viscosity of the soup should be controlled well, because whether the chicken is smooth and tender depends on the quality of the soup It depends on the quality of thickening.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: light