Coconut Chicken and Taro Root recipe

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Ingredients

1 tablespoon cornstarch, or more to taste
1 tablespoon water
1 ½ teaspoons light soy sauce
1 ½ teaspoons white sugar
1 teaspoon salt
2 skinless chicken thighs, cut into small chunks
oil for deep frying
1 taro, peeled and cut into small chunks
1 tablespoon vegetable oil
2 shallots, chopped
2 slices fresh ginger
water to cover
1 (14 ounce) can coconut milk
4 leaves basil
salt to taste
1 pinch white sugar, or to taste

Nutrition Info

765.7 calories
carbohydrate: 22.7 g
cholesterol: 68.4 mg
fat: 67.2 g
fiber: 2.6 g
protein: 24.9 g
saturatedFat: 41.6 g
servingSize: -
sodium: 1470.7 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken, cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.

  2. Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.

  3. Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger, cook and stir until fragrant, 2 to 3 minutes. Add chicken, cook and stir until no longer pink, 3 to 4 minutes.

  4. Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil, reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.

Recipe Yield

2 servings

Recipe Note

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.

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