Taro chicken is a famous dish of Han nationality in Sichuan. It is one of the home dishes of Sichuan cuisine. The main raw materials are chicken and pepper. The taste is spicy and the technology is stir frying. The texture of chicken is tender and smooth, spicy but not dry. Taro Baba is glutinous and sweet, which can’t be forgotten after eating.


1 / 2 chicken
500g taro
155g dried bamboo shoots
60g roast chicken seasoning
1 thick soup treasure
2G chicken powder
10 g star anise
3 fragrant leaves
5g fennel seed
5g caokuo
2 g prickly ash
10 g dry pepper
1 green onion
5 grams of ginger
1 tbsp soy sauce


Step 1
Prepare the ingredients, chicken, dried bamboo shoots, taro, roast chicken seasoning, Carrefour soup

Step 2
Prepare spices (fennel seed, star anise, grass fruit, fragrant leaf, dried pepper, prickly ash), wash and slice, cut scallion into sections

Step 3
Boil the chicken in cold water, peel the taro and cut into hob pieces. Soak the dried bamboo shoots in hot water and cut into small pieces

Step 4
Heat the oil in the pan, pour the chicken seasoning into the pan, add the spices and stir fry the ginger slices until fragrant

Step 5
Pour in the chicken and stir well

Step 6
Add water, no chicken, boil over high heat, turn to medium heat

Step 7
Add taro and dried bamboo shoots

Step 8
Put in Carrefour soup

Step 9
Pour in a little soy sauce for coloring

Step 10
Add scallion and cook until taro is soft and glutinous

Step 11
Season with a little chicken powder and sprinkle with scallion