light soy sauce
dark soy sauce
|half of sth|
How to cook chicken thighs with taro
First we prepare the ingredients and remember to remove the skin from the chicken thighs! The fat is on the top of the skin, small taro peeled, large ones cut into pieces, half an onion, a little ginger, four small cloves of garlic and four peppers.
Cut the chicken thighs into pieces and reserve them for later use.
Make a sauce, one spoon of bean paste (the size of the spoon in the picture), two spoons of light soy sauce, one spoon of dark soy sauce, one spoon of wine, stir and set aside.
Heat oil in a pan, I only put about five grams of oil in it, add the chicken thighs and fry to brown.
Once browned, pour in the hot water and bring to a boil!
Boil small taro, ginger and garlic.
Pour in the sauce and cook, covered! Once boiling, reduce heat to low and let simmer for 20 minutes.
Twenty minutes later, reduce the juice over high heat.
When the sauce is almost gone, add the onions and peppers and sauté.
Stir-fry for two minutes and it’s ready to go!
A dish that goes well with autumn, you guys should try it too! I didn’t add salt because I have a mild taste and there was enough salt in the bean paste, so I didn’t add salt, but you guys can add salt if you have a heavy taste, yummy