Chinese Braised Chicken With Taro Recipe
Braised Chicken With Taro is a daily dish in China. All ingredients are cheap but tasty. The taro can absorb chicken juice and become soft, aromatic and juicy.
- Taro contains much cornstarch, eat too much at a time can cause abdominal distension. So share it with your friends.
- Your hands may be itch and hurt when you peel taro. It is because taro juice contains saponins which can irritate the skin. Wearing a glove is a good idea to prevent irritation.
- If you don’t know whether the taro is cooked, use a chopstick to puncture the taro. If the taro is soft inside, it is well cooked.
Remove the root and peel the taro. Soak in salt water for 10 minutes. Then take out and cut into strips.
Boil taro into the water until soft. Remove and put into cold water and allow to cool. Wash and cut red chiles into strips.
Wash and clean the chickens. Chop into small pieces.
Add water to the pot and bring to a boil. Add cooking wine and chicken pieces to the pot. Cook over high heat for 20 minutes. Then the chicken from heat and allow cooling. We will use the soup later. So, remove residue in the soup and set aside.
Add oil and preheat the wok. Add white sugar and fry over low heat until browned.
Add minced ginger, garlic, broad Bean Paste, dried chiles and Sichuan pepper. Stir-fry until fragrant. Then add chicken to stir-fry.
Fry until colored and then continue to stir-fry to reduce the moisture of chicken. Add the original soup and bring to a boil over high heat.
Cover and simmer for 10 minutes over low heat. Add the taro and cook until soup thickens and fragrant.
Add chicken powder and mix well. Drizzle with sesame oil. Remove to a plate, then sprinkle with chopped green onion before serving.