芋頭炆雞髀🐔Braised chicken legs with taro♨️啖啖雞肉包淋滑入味😋芋頭入晒味👍一家大細食到停不了😄簡單做法 🤝又抵食又大碟🥘家常菜🤗家庭小菜💯新手入厨💪

⬇️⬇️English recipe follows⬇️⬇️
芋頭炆雞髀

材料：
芋頭1個（2斤）
急凍雞髀4隻
薑1舊
芫荽1棵

處理：
1. 芋頭，去皮，打直1開2，切粗條。
2. 薑，去皮，切片。
3. 雞髀：
a. 清水解凍
b. 除去雞皮不要，切一舊舊。
c. 加入生粉1茶匙半，撈勻。
d. 加入鮑魚汁1茶匙。

烹調：
1. 大火在鑊中燒熱油500毫升。
2. 炸芋頭。
3. 芋頭炸了10分鐘至金黃色，放上碟。
4. 大火燒熱油。
5. 雞髀，加入生粉1湯匙撈勻，放鑊內炸。
6. 雞髀炸了1分鐘，放薑片走油。
7. 熄火，隔去油。
8. 芋頭回鑊，大火炒勻。
9. 加入：
a. 冰糖2粒
b. 鮑魚汁1茶匙
10. 加入滾水蓋過面，冚蓋炆5分鐘。
11. 完成，上碟，加上芫荽粒，可享用。

Braised chicken legs with taro

Ingredients:
Taro 1 No. (2 catty)
Frozen chicken legs 4 Nos.
Ginger 1 No.
Coriander 1 No.

Preparation:
1. Taro, get it peeled. Divide it into 2 shares vertically. Thickly slice.
2. Ginger, get it peeled and sliced.
3. Chicken legs:
a. Defrost with tap water.
b. Cut the skins away. Cut in pieces.
c. Add in tapioca starch 1.5 tsp, mix well.
d. Add in abalone sauce 1 tsp.

Steps:
1. Heat up oil 500ml at high flame in wok.
2. Deep fry taro.
3. Taro has been deep fried for 10 minutes into colour of golden yellow. Put on plate.
4. Heat up oil at high flame.
5. Chiclen leg, add tapioca starch 1 tbsp and mix well. Deep fry in wok.
6. Chicken leg has been deep fried for a minute, put ginger slices deep frying.
7. Turn off fire. Drain.
8. Taro, put in wok again. Stir fry at high flame.
9. Add in:
a. Rock sugar 2 cubes
b. Abalone sauce 1 tsp
10. Add in boiled~up water just covering up the ingredients, covering up the wok, braise for 5 minutes.
11. Complete. Put on plate. Put coriander cubes on top. Serve.

芋頭炆雞🐓 超香芋頭汁😋 好餸飯

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