Taro and Chicken Stew: A Must-Try Sichuan Comfort Food（芋儿鸡）

1. Origin and History

Taro and Chicken Stew comes from rural Sichuan and Chongqing.
Locals used taro and free-range chicken from their fields.
It reflects the philosophy: fresh local ingredients make natural flavors.

2. Cultural Significance

Known as the “hidden gem of home-style Sichuan-Chongqing dishes”.
It’s more than food—it’s warm, rustic, and comforting.
It shows the approachable and hearty side of Sichuan cuisine.

3. Ingredients and Flavor

Main ingredients: soft taro and tender chicken.
Key seasonings: Pixian bean paste, pickled chili, and Sichuan pepper.
Taro absorbs the sauce; chicken is juicy and flavorful.
The dish tastes spicy, numbing, savory, and aromatic.

4. Cooking Method

Chicken is blanched first. Then stir-fry with spices and bean paste.
Add taro and simmer slowly to let flavors infuse.
Finish with salt, sugar, and garnish with scallions or cilantro.

5. How to Eat

Serve with steamed rice or noodles.
The rich sauce makes rice irresistible.
Spicy lovers can ask for extra heat or mild flavor if preferred.

6. Where to Try

Available at almost any Chengdu or Chongqing Sichuan restaurant.
Popular restaurants include “Shihuishi Braised Chicken” and “Juecheng Taro Chicken”.
Price: around ¥48–78 per serving.

7. Traveler Tips

English names: “Taro and Chicken Stew” or “Braised Chicken with Taro”.
Perfect for adventurous eaters who love spicy Sichuan cuisine.
Add it to your must-eat food list in Sichuan or Chongqing!