The family version of taro chicken, the chicken is tender, the taro is soft and sticky, and it is delicious to stop
Taro chicken is a special cuisine of Sichuan and Chongqing region, the main raw materials are chicken, pepper and taro cooked together, the good taro chicken after slow stew, chicken texture is tender and spicy and not dry, taro soft glutinous sweet, let people taste, to meet the taste buds at the same time is very rice, by many people love.
I fell in love with this dish, originated from a food variety show "Chinese Restaurant 2", I believe that foodies are very fond of watching this show, not only have star idols, but also delicious dishes, one of the topics is Wang Junkai and Xiao Bai as a chef, Wang Junkai made a taro chicken, at a glance looks full of color and flavor, very appetizing, instantly conquered other small partners.
Wang Junkai himself is a Sichuanese, so he made this taro chicken red hot, Sichuan flavor, in fact, at home can also perfectly reproduce this classic dish, you can use the whole chicken or with chicken wings chicken legs can be, today to teach everyone to make this family version of the taro chicken, delicious to stop.
Winter nourishing body taro and chicken are good choices, taro is not only cheap, but also rich in nutritional value. Chinese medicine believes that taro can tonify the qi, beautify the black hair, and improve the resistance ability, mainly because the taro contains a mucous protein that can enhance the body's immune ability is a very rare substance. And taro is still an alkaline ingredient, now the human body is mostly into an acidic physique, eat more alkaline food, can neutralize the acidic physique to make the body healthier, let's take a look at the specific practices of this taro chicken.
【Dishes】: Taro chicken
【Cooking ingredients】: one chicken thigh, taro appropriate amount, chili appropriate amount, sesame pepper, green onion ginger garlic appropriate amount, green and red pepper each a large spoon, Pixian watercress sauce a large spoon, soy sauce a spoon, oyster sauce a spoon, corn syrup a spoonful, onion mixed with a water appropriate amount, cooking oil appropriate amount.
【Cooking steps】:
1: Prepare the ingredients needed, cut the chicken thighs into pieces after deboning, peel and cut the taro into pieces, cut the green peppers and red peppers separately, and slice the green onions, ginger, garlic and garlic for later.
2: Add an appropriate amount of cooking oil to the pot and heat it up.
3: After the oil is hot, add the onion, garlic slices, green onion, stir-fry until fragrant, and then add the dried chili pepper.
4: Finally, add a spoonful of Pixian bean paste and stir-fry the red oil.
5: Add the chicken nuggets and stir-fry quickly, so that the chicken nuggets can absorb the sauce evenly and color.
6: Put the chopped taro cubes into the pot and stir-fry quickly.
7: Continue adding a spoonful of oyster sauce corn syrup and a spoonful of soy sauce.
8, then add the right amount of water, about no more than the ingredients, and then boil on high heat and then turn to low heat to simmer for 15 to 20 minutes, according to the amount of ingredients to customize the time.
9: The soup is rich in the pot, then add the cut green and red pepper pieces and stir-fry evenly, then dry the soup on high heat.
【Cooking Tips】:
1, because the mucus in the taro contains tape will irritate, the skin is itchy, so when dealing with the taro scalp, wear gloves, try not to contact directly with the hands, if you accidentally produce allergic reactions, you can sprinkle some salt or vinegar.
2, taro is best to use a smaller, taro, this taro fresh, powder smooth taste is excellent.
3, Pixian douban sauce itself is a certain degree of saltiness, so there is no need to add extra salt, everyone can add an appropriate amount according to their own taste when making.
【Copywriter】Muhai Food King's Small Chef