steam taro with chicken-Leo’s Kitchen Taiwan

Share This ...Share on Facebook0Tweet about this on TwitterShare on Google+0Pin on Pinterest0



Taiwanese cuisine in 3 minutes-How to make steam taro with chicken.

Today I will show you how to make steam taro with chicken. Taro is a kind of root, just like potato except color is purple, and this dish is a perfect match with rice. What I show you are the steps of cooking already simplified from the traditional way. First thing is some of taro before steam you need to deep fry for about a minute and that can keep the shape of taro after steaming, second thing is you can pan fry the chicken before you put in mashed taro to steam, that will create more aroma for this dish, but if you do these two things that will make complication so that why I bypass those steps, and if you can’t find the dried crisp red shallot then you can used fresh shallot instead, or you can change to bay leaves or rosemary.
This dish is so delicious and easy to make, you must try it.

this music is from Youtube music library

芋頭是台灣在地食物,很多美食都可以由芋頭做成,我這一道芋頭燒雞或許跟傳統的製作流程不同,做出來的賣相或許也不是很好,但相信口味絕對不會差太多,如果有電鍋那更是事半功倍簡單易學,雖然蒸製時間大概需要四到五十分鐘,但是中間時間都還可以處理其它事情,做好之後單獨吃這道菜或是配上一碗熱騰騰的米飯,都可讓你回憶起家鄉的味道,這絕對是一道輕鬆好料理。
steam taro with chicken-Leo’s Kitchen Taiwan

Leave a Reply

Your email address will not be published. Required fields are marked *