80s中国重庆芋儿烧鸡

Braised Chicken with Baby Taro from Chongqing, China

芋儿烧鸡是上世纪 80年代中国重庆较流行的一道 家常菜。把鸡肉与重庆芋儿分别剁、切至小块状。炒锅倒入鸡肉煸炒去腥。再把重庆豆瓣酱、葱段、蒜块、泡椒、香料等一起炒香，再放入鸡块烹炒，将炒好的鸡肉倒入砂锅中，加入芋儿一起煨煮。口感香辣软糯。

Braised chicken with baby taro was a popular home-style dish in Chongqing, China, during the 1980s. The chicken and the baby taro from Chongqing are separately chopped and cut into small pieces. The chicken is poured into a wok and stir-fried to remove the raw meat smell. Then, Doubanjiang from Chongqing, scallion segments, garlic cloves, pickled chili peppers, and spices are stir-fried together until fragrant. Next, the chicken pieces are added and stir-fried. The cooked chicken is then transferred to a clay pot, and the baby taro is added to simmer together. It has a spicy, fragrant, soft, and glutinous texture.