Chongqing Taro Chicken

Method

1. 01

   Step 1

   Prepare all ingredients and set aside.

   

2. 02

   Step 2

   Wash the taro clean, heat oil in a pan, put the taro in the pan and fry for seven or eight minutes, then remove and set aside.

   

3. 03

   Step 3

   Wash the chicken and marinate it with cooking wine, salt, and ginger slices for ten minutes. Drain and set aside. Fry the chicken in the hot oil used for frying taro for about ten minutes (until you can no longer see any blood). Remove and set aside.

   

4. 04

   Step 4

   Heat half the oil in the pan, then add fermented broad bean paste, pickled ginger, pickled chili peppers, old ginger, Sichuan peppercorns, star anise, scallions, sugar, and salt. Stir-fry over low heat until fragrant.

   

5. 05

   Step 5

   Then stir-fry the scallions and fried chicken over high heat for two or three minutes. Next, add cooking wine and continue to stir-fry for about three minutes. Then add boiling water, making sure to add boiling water to cover the chicken. Simmer over medium heat for about twenty minutes.

   

6. 06

   Step 6

   Add the fried taro and continue cooking until the liquid reduces and the taro is soft and tender.

   

7. 07

   Step 7

   Finally, add the scallion strips, remove from heat, and plate. A fragrant taro chicken dish is ready!