Taro Chicken

Ingredients

• Chicken nuggets (chicken legs)


• Ginger


• Garlic


• Jingcong


• [Fat intestine chicken sauce](/Ingredients/Fat intestine chicken sauce.md)


• Cooked lard


• Soybean oil


• Fat intestine chicken kimchi buns (white radish, cowpea, big-leaf mustard greens, erjingtou, wild mountain pepper) (from Sichuan Minfuji)


• Side dishes (lettuce, potatoes, coriander, taro, pepper, bright red millet spicy, etc.)


• Broad pink


• Sesame oil


• Pepper oil


• Dried green pepper


• Dried red pepper


• White Sesame

Steps

• 1. Add 350g rapeseed oil, 200g lard, and wash 3200g chicken pieces that have been drained and stir-fry until the skin is slightly yellow;


• 2. Add 50g green onion, 140g ginger, and 200g garlic to stir-fry to bring out the aroma;


• 3. Add 800g of fat-sausage chicken sauce and stir-fry evenly;


• 4. Add 3000g water, 40g salt, and 60g chicken essence, cook for 2 minutes and pour out the chicken nuggets and soup.. ### Side dishes:


• 1. Add appropriate amount of water and salt to the pot, pour in the vegetables after boiling;


• 2. Boil it again and cook for 1 minute, take it out and take it for later use. ### Taro chicken making:


• 1. Cook the soaked 50g wide powder and 60g potato slices and 80g lettuce slices for 20 seconds, drain the water and put it on a plate;


• 2. Put 200g into the pot and cook chicken nuggets, 70g taro, 250g soup, 50g kimchi, and cook for 3 minutes;


• 3. Add 8g of stitch pepper, 5g of bright red millet spicy, 10g of sesame oil, 5g of pepper oil, continue to cook for 1 minute, turn off heat and pour into a plate;


• 4. Add 2g dried green pepper and 5g dried red pepper to 20g hot soybean oil, fry it and pour it evenly on the dish;


• 5. Finally, add 5g white sesame, 5g coriander sections and produce

中文

配料

• 鸡块（鸡边腿）


• 生姜


• 蒜子


• 京葱


• [肥肠鸡酱料](/配料/肥肠鸡酱料.md)


• 熟猪油


• 大豆油


• 肥肠鸡泡菜包（白萝卜、豇豆、大叶芥菜、二荆条、野山椒）（来自四川民福记）


• 配菜（莴笋、土豆、香菜、芋艿、线椒、鲜红小米辣等）


• 宽粉


• 芝麻香油


• 花椒油


• 干青花椒


• 干红辣椒


• 白芝麻

步骤

• 1.下入 350g 菜籽油、200g 猪油、清洗好沥干水分的 3200g 鸡块，煸炒至表皮微黄；


• 2.下入 50g 葱、140g 姜、200g 蒜，炒出香味；


• 3.下入 800g 肥肠鸡酱料，翻炒均匀；


• 4.下入 3000g 水、40g 盐、60g 鸡精，煮制 2 分钟即可倒出，鸡块和汤备用。

• 1.锅中加入适量的水和盐，烧开后倒入蔬菜；


• 2.再次烧开后煮制 1 分钟，捞出冲凉备用。

• 1.将泡发好的 50g 宽粉和焯水后 60g 土豆片、80g 莴笋片烫制 20秒，沥干水分放入盘中；


• 2.锅中放入 200g 煮制鸡块、70g 芋艿、250g 汤、50g 泡菜，煮制3 分钟；


• 3.再下入 8g 线椒、5g 鲜红小米辣、10g 芝麻香油、5g 花椒油，继续煮制 1 分钟，关火倒入盘中；


• 4.向 20g 热大豆油加入 2g 干青花椒、5g 干红辣椒段，炸出糊辣味后均匀淋到菜上；


• 5.最后点缀 5g 白芝麻、5g 香菜段，即可出品。