Braised Chicken and Taro

    1 hour

    This is a simple and hearty Chinese dish. Chicken is cooked in a pressure cooker with taro and seasonings. Serve with freshly cooked white rice.

    1 person made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 3 dried red chillies, coarsely chopped
    • 1 (1.5cm) piece fresh ginger, sliced
    • 1 (750g) whole chicken, rinsed, dried and cut into bite-sized chunks
    • 1 teaspoon rice wine (sake)
    • 1 dessertspoon soy sauce
    • 300g small taro, peeled, rinsed and cut into bite-sized chunks
    • 1 teaspoon salt
    • 1/8 teaspoon monosodium glutamate (MSG)
    • 1 dessertspoon finely chopped spring onions

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat a wok, add the oil and heat until hot. Add the chillies and the ginger and fry until fragrant.
    2. Add the chicken and saute until colour turns light pink. Add rice wine, soy sauce and stir thoroughly for about 5 minutes. Add the taro and stir well.
    3. Transfer the chicken-taro mixture into a pressure cooker and cover with the lid. Cook on medium heat for 15 minutes.
    4. Wait for the cooker to cool down and carefully open the lid. Season with MSG and garnish with spring onions. Serve.


    Taro (also known as dasheen) can be purchased in Chinese, Indian or Carribean speciality shops.

    Cook's note

    Taro root may cause skin irritations, so handle with disposable gloves.

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