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Coconut Chicken and Taro Root
Coconut Chicken and Taro Root
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Prep Time:
15 minutes
Cook Time:
28 minutes
Total Time:
58 minutes
Taro root and chicken simmered in creamy coconut milk for a flavorful Chinese dinner for two.
Ingredients:
  • 1 tablespoon cornstarch, or more to taste
  • 1 tablespoon water
  • 1.5 teaspoons light soy sauce
  • 1.5 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
Instructions:
  • In a large bowl, combine cornstarch and water until smooth. Stir in soy sauce, 1 1/2 teaspoon sugar, and salt. Add chicken and marinate covered in the refrigerator for 15 minutes.
  • In a large saucepan or deep-fat fryer, warm oil until shimmering. Fry taro until beautifully golden, about 3 to 5 minutes. Transfer to paper towels to drain.
  • In a large skillet over high heat, sizzle the shallots and ginger in the remaining tablespoon of oil until aromatic, for about 2 to 3 minutes. Toss in the chicken and cook until it's no longer pink, taking around 3 to 4 minutes.
  • Place the chicken mixture into a large saucepan and add the fried taro. Pour in enough water to cover 3/4 of the ingredients. Bring to a boil, then simmer covered on medium heat until a thermometer inserted into the chicken reads at least 165°F (74°C), approximately 15 minutes. Stir in coconut milk, basil, and season with salt and sugar.

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