Name: Coconut Chicken and Taro Root
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Cornstarch, or more to taste - 1 tablespoon; Water - 1 tablespoon; Light soy sauce - 1 ½ teaspoons; White sugar - 1 ½ teaspoons; Salt - 1 teaspoon; Skinless chicken thighs, cut into small chunks - 2; Oil for deep frying - 2; Taro, peeled and cut into small chunks - 1; Vegetable oil - 1 tablespoon; Shallots, chopped - 2; Fresh ginger - 2 slices; Water to cover - 2 slices; Coconut milk - 1 (14 ounce) can; Basil - 4 leaves; Salt to taste - 4 leaves; White sugar, or to taste - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Chicken and Taro Root

1. Cornstarch, or more to taste - 1 tablespoon

2. Water - 1 tablespoon

3. Light soy sauce - 1 ½ teaspoons

4. White sugar - 1 ½ teaspoons

5. Salt - 1 teaspoon

6. Skinless chicken thighs, cut into small chunks - 2

7. Oil for deep frying - 2

8. Taro, peeled and cut into small chunks - 1

9. Vegetable oil - 1 tablespoon

10. Shallots, chopped - 2

11. Fresh ginger - 2 slices

12. Water to cover - 2 slices

13. Coconut milk - 1 (14 ounce) can

14. Basil - 4 leaves

15. Salt to taste - 4 leaves

16. White sugar, or to taste - 1 pinch

How to cook deliciously - Coconut Chicken and Taro Root

1. Stage

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. Stage

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

3. Stage

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. Stage

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.