2 boneless chicken
2 tablespoons rice wine
1/4 tsp salt
1/2 teaspoon cornstarch
2 tablespoons soy sauce
Granulated sugar 1/2 tablespoon
1. taro, peeled, diced; chicken into cubes, add all the marinade and marinate for grasping uniform material for about 15 minutes, set aside.
2. Take a pot, add 2 cups of salad oil (weight outside), the oil is warmed to about 180 ℃, adding garlic kernel, practice a block of deep fry taro picked up and drain when golden brown appearance, and then into practice 1 block deep fry chicken looks golden brown picked up and drain and set aside.
3. The original pot pour the oil, add the fried garlic practice two kernels, taro and chicken blocks and blocks all seasonings together till the sauce.