It is said that taro roast chicken is a Sichuan home-cooked dish, but the taro roast chicken I ate as a child was white, no pepper, no watercress, and the restaurant was also white. I think I've been an adult for a long time before I start eating roast chicken with red taro.
Taro roast chicken, in fact, is taro roast chicken, Sichuan people call taro "taro", is a very classic Sichuan dish. Traditional roast chicken with taro is usually bright red in oil, soaked in chili peppercorns and chives. Taro blended with soup, soft and sticky flavor, the taste is dense, rich and attractive. The delicious flavor of the glued chicken is delicious and full of flavor.
There was a time when the dish "roast chicken with taro" was particularly popular in Chengdu. This is probably also a new Sichuan dish from Chongqing, which is a large plate of spicy and fragrant flavor, this dish is not only loved by Sichuan and Chongqing people, but also common in restaurants in other places.
No matter when it came to be, anyway, this dish is indeed a well-known and popular Sichuan dish now. The difficulty of the method is intermediate, which may be more complicated for some people, but the advantage is that you do not have to eat recycled oil, you will not be on fire, and you can also directly use it as a hot pot pot pot hot pot!
Without the excitement of spicy chicken, nor the richness of stewed chicken, taro roast chicken simply conveys the taste of chicken to the taste buds. The texture of the chicken is delicate and smooth, soft and fragrant in the mouth, the sauce is rich, and the slightly spicy feeling is just right. It is one of the top ten must-eat foods in Chengdu, and it is also a well-known food in Sichuan.