In this dish, tender chicken and taro are equally delicious with a hint of spiciness and ginger. To get the best texture for the taro, do not overcook it. Note: when peeling the taro, wear your kitchen rubber gloves to avoid hand-itch.
2 people made this
1 whole chicken, about 750 g, prefer Chinese yellow chicken
300 g small taro
2 tablespoons vegetable oil
3 dried red chilli, coarsely cut
1 teaspoon rice wine
1 teaspoon salt
2 teaspoons soy sauce
5 g sliced ginger
1/8 teaspoon MSG
2 teaspoons finely chopped scallion, for garnish
Directions Prep:20min › Cook:40min › Ready in:1hr
Rinse the chicken thoroughly and drain. Chop into bite-size pieces. Peel the taro (wear a pair of kitchen gloves) and rinse. Cut into the bite-size pieces as well.
Heat a wok, add the oil and heat until hot. Add the chilli and the ginger and fry until fragrant. 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.
Transfer the chicken-taro mixture into a pressure cooker and cover well. Place the cooker on the medium heat and cook for 15 minutes. Wait for the cooker to cool down and carefully open the lid. Season with MSG and garnish with chopped scallion. Serve.