Taro Chicken

Taro Chicken

　　Cuisine: Sichuan Cuisine

　　Flavor: Spicy & Numbing

　　Price: 10–40 RMB

　　Ingredients:

　　One chicken, cleaned and cut into pieces. One and a half pounds of taro, cut into chunks. One piece of old ginger, half a liang of scallions, about twenty peppercorns, three tablespoons of soy sauce, salt and MSG to taste

　　Preparation Method:

　　1. Heat oil in a wok until 70% hot, then add chicken pieces, ginger, scallion bundle, and peppercorns, and stir-fry until the moisture evaporates and the oil shines.

　　2. Push the chicken pieces to the side of the wok, and add salt and soy sauce.

　　3. When the soy sauce and salt release aroma over low heat in the oil (about one minute), stir-fry everything together for another half minute until the chicken is lightly colored.

　　4. Add broth or water, bring to a boil, cover, and simmer over low heat.

　　5. Simmer for about forty minutes until the chicken is 70% tender, then add a bit more salt, put in the taro, cover, and turn up the heat to medium until it boils, then reduce to low heat and continue simmering.

　　6. Simmer for about twenty minutes until the taro is soft, remove scallions and ginger, add MSG, thicken the sauce, and serve.