Hello everyone, it is now late autumn, and every year in this season, there will be a lot of vegetable farmers selling small taro on the street. Taro is very popular in our place, it can be used to make a variety of dishes, like I especially like to eat taro chicken, I don't know for this Sichuan cuisine, do you also love it? If you also love to eat taro chicken, let's learn today with the chef to learn the cooking of this delicacy.
If you want taro chicken to taste delicious, when making it, we must master a simple step, otherwise the chicken will taste old, woody, and fishy. Follow my steps step by step, and you can ensure that the chicken tastes fragrant, and the chicken is soft and sticky.
Production materials:
Chicken Salt Edible oil Taro konjac tofu dried bamboo shoots ginger garlic
Hot pot base raw soy sauce old soy sauce cinnamon leaves dried chili pepper watercress sauce light soy sauce old soy sauce
(1) First of all, we must prepare about a pound and a half of taro, peel it and soak it in water for about 10 minutes, and then wash it by hand. Then change the taro into small pieces, prepare a large pot of water, pour the taro into the pot for blanching. When blanching water, remember to add two spoonfuls of white vinegar to avoid the sticky taro that comes out of the boil, and blanch the water for two minutes, mainly to remove the hemp taste in the taro.
(2), then we have to prepare two kinds, Sichuan's unique cuisine to make side dishes, the first is dried bamboo shoots, dried bamboo shoots will be soaked in advance, cut into blocks for later. Then prepare a small piece of konjac tofu, wash it, cut it into pieces, and put it in a bowl for later. Konjac tofu and dried bamboo shoots, we also have to add to the boiling water, and fish out the water after the boiling water is cut off.
(3) Prepare half a native chicken, what I prepared today is a black-bone chicken raised at home, half a amount enough for a family to eat. To prepare the chicken, we have to chop it into large pieces, then put it into a bowl, and add the right amount of boiling water to it, stir it a few times, and then fish out the chicken with water and set aside. Chicken do not use the way of boiling water, just use boiling water to blanch it, which can ensure that the nutritional value of chicken is not lost.
(4), heat the oil, add an appropriate amount of cooking oil to the pot, after the oil temperature is 30% hot, add a small handful of rock sugar to the pot, after frying the sugar color, put the prepared chicken into the pot, stir-fry it evenly, and wait for the chicken to color and put it out for later. Then start another pot, add some cooking oil to the pot, then add a large spoonful of watercress sauce, after the red oil is fried, we have to prepare some dried chili, cinnamon, fragrant leaves, peppercorns, garlic, ginger all added to the pot, stir-fry over low heat to make the aroma. Finally, add a small piece of hot pot base, fry and melt it, and add an appropriate amount of water to the pot.
(5), after the boiling water in the pot is boiled on high heat, it is also necessary to add an appropriate amount of soy sauce and soy sauce to the pot, and use the high heat to boil the soup for 10 minutes, cook the aroma of the condiments, and then use a leaky sieve to fish out all the residue and throw it away, so as not to affect the taste. Then add the chicken to the pan and cover and simmer over medium heat for 20 minutes. When the time comes, open the lid and add the prepared taro, konjac tofu and dried bamboo shoots to the pot, add a few garlic, cover and continue simmering.
(6), simmer for 20 minutes on low heat, after all the ingredients are cooked, add an appropriate amount of salt and chicken essence to the pot, stir evenly, a delicious taro chicken, you can come out of the pot and plate. Finally, we have to prepare a large spoonful of cooking oil, heat it up and add some dried chili peppers to it, as well as peppercorns to burst out of the flavor, and then pour hot oil on the surface of the taro chicken, and a delicious dish is ready. Very fresh and spicy.
Sichuan taro chicken food sharing is here, the steps are not very simple, master the method I gave you, you can make delicious taro chicken.