Taro chicken is a typical Sichuan dish, taro tastes fragrant, smooth, soft and loose color red, salty and spicy, very delicious! It's simple!
Taro chicken with ingredients tools
Ingredients: (300g) (600g) Accessories (1/2 spoon) Maowen peppercorns (to taste) Pixian (2 spoons) Cinnamon (2pcs) (2pcs) Pickled sea peppercorns (to taste) Salt (to taste) Grass fruits (1pcs) Fragrant leaves (2 photos) Cloves (to taste) Ginger (1 piece) (to taste) Pickled ginger (1 piece) Homemade sauce (2 spoons) Green onion (1/2 stalk) Orange peel (1 piece) (1 half spoon) Oil (to taste) Dried (5 pieces) Garlic (1 handful) (1 lump) (to taste) (to taste)
Kitchenware: Woks are classified as hot dishes home cooking in spicy cooking for half an hour is a normal difficulty
To prepare the taro chicken:
1. Prepare ingredients, wash all ingredients, set aside, (half pixian used and half homemade sauce)
2. I use a cast iron pot, (like a normal pot) dry pot under a lump, and the right amount of oil, high heat to boil,
3. Stir-fry 70% of the heat until the water is dry,
4. Add all the condiments and stir-fry
5. Add salt, a small amount,
6. Sauté until fragrant
7. Mix in an appropriate amount of water, cover the pot, bring on high heat and simmer for 20 minutes
8. Add the taro, cover the pot, cook for about 10 minutes, until the taro is soft and put in,
9. Put it in! It's time to serve!