Roasted fatty intestines and roasted duck are cooked in similar ways, with some preferring to add side vegetables.
Roast duck likes to put green beans (fresh soy beans), taro tofu, iron cowpeas.
After the chicken is fried, it is poured into a purple clay electric stew pot and simmered slowly, so that the simmered chicken is very fragrant.
promote soybean paste
cinnamon (Cinnamonum cassia)
cardamom (Elettaria cardamomum)
cooked rapeseed oil
green saffron pepper
celery (Apium graveolens)
wine made from flower carvings
How to make taro-roasted chicken
The taro is growing itself, today now digging a plant out.
Prepare the spices: 24 g of garlic, 10 g of ginger, 10 g of sardonyx (sanai), 1.5 g of star anise (2), 1 cinnamon (1) (small pieces) 0.9g, 2 green cardamom, 28g onion, 5.6g dried chilli, 2g green and red pepper, 50g celery
Chop the chicken wings, legs, breasts and claws and cook them.
Wash the chicken, remove some of the blood, drain it and control the water.
Heat a pan, put 50g of cooked rapeseed oil, put all kinds of spices in it and fry the chicken pieces.
When the chicken pieces burst aroma, start to oil, under the Yang Ming bean paste 80 grams, a small piece of rock sugar 5.6 grams.
The douban sauce is heavy, and the chicken is cooked without salt.
If you eat light food, you can put less bean paste.
If you don’t put too much rock sugar in it, the sweetness won’t come out when it’s cooked, and the rock sugar plays a role in harmonizing the taste.
When the aroma and color of the bean petals have sautéed out, cook in 20g of the Hua Diao Wine.
Stir-fry for a while longer with 27g of the Haitian flavoured soy sauce.
Add 170g of boiling water.
Add very little water, not too much for the chicken to taste good.
Put 50g of celery.
The chicken is frozen, so put a handful of celery to remove the smell.
Turn the fried chicken into a purple clay cooker, put 265 grams of taro on the surface of the chicken, and turn the heat up to high.
I prefer this slow cooker to direct fire, as it is a very small amount of broth, and the stewed meat is very flavorful.
Cover the pot and simmer for 2 hours.
At 1.5 hours of simmering, the water inside the chicken is almost simmering dry and the chicken is starting to release oil, at this point, it looks like more soup! . Turn the chicken over and the taro down.
At the end of the simmering process, the water dries up, the oil inside the chicken simmers out, and the smell of the house comes out.
In this way, the chicken and taro flavor is rich, not because the soup is too much, taro flavor is too little, do not need to put MSG, are very fresh.
I have eaten taro chicken in this way, I can’t eat the chicken in restaurants!
Water should be used sparingly so that the chicken can be cooked with a rich flavor.
Taro is more, chicken flavor is bound to be less, this ratio your own pick.
The whole process of low heat, keep the soup slightly rolling, not the soup less dry.