Taro chicken food: chicken breast, sweet potato, onion and garlic, pepper, dried pepper, star anise, Pixian bean paste, soy sauce, Sichuan cuisine, wild pepper and hot pot. Flow 1: that prepare sweet potato is fully cleaned, then the epidermis is remove, and then the knife is changed and cut into small pieces with proper size. Suddenly boil the boiling water, then put the sweet potato in and cook it until it is medium-cooked, and pick it up for later use. Soak the bought chicken breast a little, drain the blood, then cut it into small pieces of appropriate size, put it in a bowl after cutting, and marinate it with appropriate amount of rice wine and shredded ginger for 20 minutes, so that the chicken breast can't have a fishy smell.
Process 2: Prepare all the necessary raw materials, cut sauerkraut and wild pepper into blocks, cut shallots into wide flocs, and cut ginger slices, green onions and raw garlic into pieces of appropriate size. Process 3: Take out the pot, turn it on, heat it, then pour in a proper amount of oil, put the marinated chicken breast into the pot, and stir-fry it with the cold oil in the hot pot. After the surface of the chicken breast is stir-fried and discolored, add a proper amount of soy sauce to stir-fry, and then put the chicken breast into a bowl for emergency.
Step 4: Brush the pan once, then turn it on for heating, put the prepared pepper and pepper into the pan, cool it with oil in the hot pan, and stir-fry the fragrance. When smelling the fragrance, add sauerkraut, pepper, garlic cloves, ginger slices and Pixian bean paste. After Pixian bean paste is added, add Chili oil and stir fry, then add appropriate amount of hot pot ingredients. After the chafing dish bottom material is sauteed with fragrance, put a small amount of white sugar into the pan to brighten and enhance the taste (if you don't like the heavy taste, you can also skip the chafing dish ingredients, and the taste is also very good. Process 5: Put the chicken breast that has been fried once before into the pot and stir-fry it fully. After all the seasonings are wrapped on the chicken breast, add a proper amount of boiling water to the pot, and the amount of water should not exceed the chicken breast. After boiling for one minute, pour each raw material into a neat stone pot, then cover the pot and simmer.
Process 6: After the chicken breast is cooked for about 20 minutes, put the sweet potato that has been cooked once in the pot (at this time, the sweet potato must be put in, because it has been cooked once before, and if it is put too early, the sweet potato will be cooked and have no taste at all). When the sweet potato is cooked to taste, add appropriate amount of Dongru, cook for five minutes on high fire, sprinkle with a small amount of onion and take it out. Taro chicken is a very famous dish in Chongqing and Sichuan. It not only pays attention to the color of dishes, but also pays attention to the taste. Eating at home can overcome the spicy addiction of Sichuan food and serve guests. It is also very high-end, so it is especially suitable for everyone to learn for whatever reason!