Chicken and Taro Root

    Chicken and Taro Root

    9saves
    55min


    4 people made this

    About this recipe: This Chinese dish has taken a new dimension, it's made with coconut milk! Chicken is simmered with taro, shallots, ginger and coconut milk. It's delicious with steamed rice.

    tonytsang Quebec, Canada

    Ingredients
    Serves: 4 - 6

    • Marinade
    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 2 skinless chicken thigh fillets, cut into small chunks
    • oil for deep frying
    • 1 medium taro, peeled, cut into small chunks
    • 1 tablespoon oil
    • 2 shallots, chopped
    • 2 slices fresh ginger
    • 1 (400ml) tin coconut milk
    • 4 basil leaves
    • salt to taste
    • sugar to taste

    Method
    Prep:15min  ›  Cook:25min  ›  Extra time:15min marinating  ›  Ready in:55min 

    1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, allow to marinate for 15 minutes.
    2. Meanwhile, heat a large saucepan or deep-fat fryer with oil. Deep-fry the taro until golden brown, 3-5 minutes. Drain and set aside.
    3. Heat a frying pan with 1 tablespoon oil over high heat. Stir-fry the shallots and ginger for 2-3 minutes. Stir in the chicken and stir-fry for 3-4 minutes.
    4. Pour chicken mixture and taro in a large saucepan. Add just enough water to cover 3/4 of the ingredients. Turn the heat to high and bring the mixture to the boil. Turn down the heat to medium, cover and simmer for 15 minutes.
    5. Add the coconut milk and basil and stir well. Adjust the seasoning accordingly, with salt and sugar.

    Ingredients

    Taro is also known as dasheen, you can find it in Caribbean and Oriental speciality stores.

    See it on my blog

    Check out this recipe on my blog

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    Reviews (1)

    0

    Just made it tonight and husband thought it was way better than restaurant. couldn't stop eating it. Thanks for sharing the recipe. - 08 Apr 2014

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