|five or six tablets|
|half of sth.|
|About 1 kg.|
How to make taro-age chicken (without a drop of soy sauce)
I’m not going to describe the chicken pieces and the blanching method, it’s written in detail in my spicy beef jerky post
The taro I chose was like this, with a lot of mud on it.
peel and dice
Cold pan, cold oil, add a little icing sugar, fire
The trick to not adding soy sauce, besides brown sugar, is brown sugar!
See how beautiful the color is when the sugar bubbles and you add the chicken pieces and toss them!
wine with seasoning
Add the large ingredients and ginger. I didn’t realize the ginger was gone until just before entering the pan, but it’s actually okay to leave it out.
Add water, not over the chicken pieces, seasoning, if you like spicy, you can add bean paste. The one I added is my mother-in-law’s own, spicier.
Add a small piece of hot pot base
Add salt and chicken extract to your taste.
Add taro and mix well
Transfer to a pressure cooker. If you don’t like to use a pressure cooker, you can use a colander, or just use an iron skillet!
I picked the “chicken and duck” button.
Time’s up. Pop the valve. Get out of the pot.