How to make taro roast chicken

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to taro roast chicken. We will cook it ourselves in the future.

1.Peel and cut taro into pieces.

2. Wash the chicken, cut it into pieces, blanch it in boiling water to remove the blood, and remove it for later use.

3. Add some oil to the pan, heat the oil, add the scallion and ginger and stir-fry. When the scallion and ginger are fragrant, add the chicken and stir-fry.

4. Pour in dark soy sauce.

5. Pour in appropriate amount of water. (Because I am not very mobile, I have little water on hand, and I was afraid that the pot would dry out first, so there is less water in the picture. Later, I added some hot water. Do not add cold water).

6. Add cooking wine.

7. Add aged vinegar.

8. Add sugar.

9. Add five-spice powder.

10. Add salt.

11. Stew for a while, add taro cubes, then simmer on low heat until the chicken is cooked and the taro is soft and glutinous, and the sauce is reduced.

Cooking requires the control of heat, so today the editor will introduce you to taro roast chicken. Everyone must pay attention to the control of heat, and try it now!