Classic Sichuan Taro Chicken

Chicken wings 2	Peeling taro 1.5 pounds
Green onions Half root	Ginger 1 block
Zanthoxylum bungeanum About 20 capsules	Aniseed 2 flowers
Grass fruit (needs to be split) 1	Nutmeg (needs to be split) 1
Fragrant leaves 2 tablets	Cinnamon 2 small pieces
Cumin 1g	Dried chili 4
Dahurian Angelica 2 tablets	Beer 1 bottle
Light soy sauce 1 scoop	Old soy sauce 1 scoop
Oyster sauce 1 scoop	Table salt 5 grams
Chicken Essence 1 tip of a spoon	Haoji Classic Sichuan Hot Sauce 1 small bag (30g)

Recipe for classic Sichuan taro chicken

Step 1

Put the chicken legs into clean water and soak in the bleeding water

Step 2

Clean and chop into walnut-sized pieces

Step 3

Cut green onions into sections, slice ginger, and cut dried chilies into sections for later use.

Step 4

Preparing herbs, nutmeg, angelica, cinnamon and bay leaves

Step 5

Cumin, Sichuan peppercorns, aniseed, set aside

Step 6

Put all dry ingredients except onions and ginger into a bowl Clean, pour hot water and soak for five minutes

Step 7

Drain and set aside

Step 8

Peel the taro and add hot water to clean it (there is a layer of mucus on the surface of the taro that is stuck to the soil and is difficult to clean with water. Washing with hot water can remove the mucus and impurities on the surface)

Step 9

Cut the taro into hob pieces and soak them in water to prevent oxidative browning.

Step 10

Heat oil in a pan, add taro and fry (the coke shell formed after frying will prevent the taro from becoming too soft when stewed)

Step 11

Use the remaining oil in the pot to stir-fry the drained spices over low heat until fragrant (add a piece of green onion and ginger and stir-fry) (the spices can be soaked in hot water to prevent them from burning)

Step 12

Stir-fry until fragrant, add chicken pieces and stir-fry

Step 13

Fry until the chicken pieces change color

Step 14

Add Haoji Classic Sichuan Chili Sauce

Step 15

One small pack (there are three packs in one box, which can be adjusted according to your preference)

Step 16

Add light soy sauce, dark soy sauce, and oyster sauce and stir-fry

Step 17

Add taro and stir-fry until browned

Step 18

Add beer and hot water to cover the ingredients

Step 19

Bring to a boil, turn to low heat and simmer for half an hour

Step 20

Add salt

Step 21

Add chicken essence, stir evenly, take out the pan, and sprinkle in green and red pepper rings.

Step 22

The last picture of the finished product is the classic Sichuan taro chicken. Thanks for watching! Cooking Tips for Classic Sichuan Taro Chicken

1. When the skin of taro is peeled off, there will be some dirt and impurities on it. Wash it with hot water first to remove the mucus and impurities on the surface, then wash it with clean water. After cutting the taro into hob pieces, put it on the Soak in clean water to prevent oxidative browning. 2. Frying taro in a pan can form a shell on the surface of the taro, which can prevent the taro from becoming too soft after stewing, which will affect the appearance of the dish. 3. I only put a small packet of Haoji Classic Sichuan Chili Sauce here, and the taste of the finished dish is slightly spicy. You can adjust the amount appropriately according to how spicy you like it.