Sauerkraut and taro chicken (home recipe)

Soak the chicken you bought in water for 30 minutes, wash it several times and drain it

All the seasonings are ready

The sauerkraut is also homemade Yes, the jar is too small, so I took out all the old sauerkraut and fried it, then put it in the refrigerator to keep it, which is very convenient when eating

This chicken has a lot of chicken fat. Pour a little oil into the pot and stir out the chicken fat. (The chicken fat will taste more fragrant) and then add moreHeat rapeseed oil

When the oil is hot, stir-fry the bean paste and pickled pepper paste over low heat until fragrant, and then Add other seasonings and sauerkraut and stir-fry until fragrant

Saute until fragrant, then add chicken and stir-fry

Fried chicken with water After drying, pour white wine into the pot and stir-fry until all the white wine evaporates. Add salt, monosodium glutamate, dark soy sauce, light soy sauce and sugar to taste. Stir well and turn off the heat.

After scraping the taro, be sure to soak it in water, then put the washed taro into the pressure cooker

Pour the fried chicken into the pressure cooker, add boiling water to cover the chicken, cover the lid, and wait for 8 minutes

After turning off the heat, let it simmer for 5 or 6 minutes, then put the pressure cooker under the faucet and flush it with water to deflate it. .

The taro is glutinous and the chicken is delicious.

Make it at home. I don’t like it too oily, so I don’t drizzle it with oil.

Drain the oil: Prepare the chili segments and Sichuan peppercorns. After heating the oil, pour the Sichuan peppercorns and chilies into the oil pan and quickly pour it into the pickled cabbage and taro chicken. The oil will be very fragrant and will sell better☺