[Yiru private house simple banquet dish] fried chicken with Taro

[Yiru private house simple banquet dish] fried chicken with Taro

Introduction:

"I bought a lot of taro at home, and I want to change a pattern to eat it every day. Today, Yiru's Taro absorbs the flavor of chicken, which makes it fresh, soft and glutinous. With the strong flavor of chicken, it tastes really good. Here to share with friends, I hope you like it

Production steps:

Step 1: fried chicken with taro -- Sanhuang chicken.

Step 2: fried chicken with taro -- taro without skin.

Step 3: cut the taro into hob pieces and soak it in water.

Step 4: soak Sanhuang chicken in cold water to remove blood and blanch for later use.

Step 5: heat up the frying pan, cool the oil 60% and fry the taro.

Step 6: fry until the taro surface turns yellow, then put it out of the pot.

Step 7: start the frying pan, add oil, pepper and seasoning, oil temperature 60%, stir fry chicken.

Step 8: stir fry the chicken until there is no excess water, add onion and ginger and stir fry.

Step 9: stir well and add cooking wine, soy sauce, oyster sauce and soy sauce.

Step 10: add taro and stir fry.

Step 11: stir well, add water to boil, turn to medium heat to smolder.

Step 12: cook until the soup remains a little, add salt and sugar to taste, then out of the pot.

Step 13: taro chicken is ready to serve.

Materials required:

Three yellow chickens: half

Taro: 300g

Ginger and scallion: right amount

Salt: right amount

Raw soy sauce: a spoonful

Veteran: 2 drops

Oyster sauce: half a teaspoon

Sugar: half a teaspoon

Note: 1, taro has mucus, some people will be allergic to gloves to deal with. 2. Taro is easy to oxidize and must be put into water in time after peeling. 3. Taro is more fragrant and waxy only when it is completely cooked. All taro must be cooked thoroughly. 4. If you like spicy food, you can put some spicy.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh