In fact, this dish can easily choose their own tastes.If you like hot taste,you prefer to caving many chili. If you do not like, without pepper can also. This dish can also been  as a hot pot. So you can eat chicken and taro first,then add in boiling water and scald vegetable to ate. Taro (called yutou, 芋头 or yunai, 芋艿 in China; 芋頭, wuh táu? in Hong Kong) is commonly used within Chinese cuisine in a variety of styles, mainly as a flavor enhancing ingredient. It is commonly braised with pork or beef. It is used in the dim sum cuisine of southern China to make a small plated dish called taro dumpling, as well as a pan-fried dish called taro cake. It is also woven to form a seafood birdsnest. The taro cake is also a delicacy traditionally eaten during the Chinese New Year. In desserts it is used in tong sui, bubble tea, as a flavoring in ice cream and other deserts in the China(f. ex. Sweet Taro Pie). Taro roots can be used for medicinal purposes, particularly for curing insect bites.

Ingredients:
Chicken
Taro
Green onion
Garlic
Ginger
Dry chili   (50g)
Sichuan pepper(wild pepper)  (50g)

Seasoning:
Chinese chili sauce(50g)
Sugar(10g)
Oil (100g)

Methods:
1.Clean taro and skin all then cube it.

2.Chop ginger ,garlic and green onion then Cube chicken.

3.Boil the cubed taro about 2 minutes and drain water,stand by.

4.Heat up with oil(80g) with sugar until it appear browm bubble,add in Chinese chili sauce and go on fried until oil seemed red oil.

 

5.Add in garlic,ginger,dry chili and wild pepper until fragrants then add in water.

6.Pour in chicken and taro when water is boiling,go on cook until chicken is well done.

7.Pick dish in the big bowl and cover green onion ,dry chili and wild pepper on the top of dish,heat up with oil(20g) in the pot until boiling then pour on the dish, dish off.

 

Attention:
If you do not quite understand the last step,you can also be used wild pepper and chili fried until fragrants then pour in the dish.

The final step can be abolished.