Chicken and taro root recipe
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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.
22 people made this
IngredientsServes: 4 - 6
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
- 1-2 tablespoons cornflour, mixed with 1 tablespoon water
- 2 skinless chicken thigh fillets, cut into small chunks
- oil for deep frying
- 1 medium taro, peeled, cut into small chunks
- 1 tablespoon oil
- 2 shallots, chopped
- 2 slices fresh ginger
- 1 (400ml) tin coconut milk
- 4 basil leaves
- salt to taste
- sugar to taste
MethodPrep:15min ›Cook:25min ›Extra time:15min marinating › Ready in:55min
- Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, allow to marinate for 15 minutes.
- Meanwhile, heat a large saucepan or deep-fat fryer with oil. Deep-fry the taro until golden brown, 3-5 minutes. Drain and set aside.
- Heat a frying pan with 1 tablespoon oil over high heat. Stir-fry the shallots and ginger for 2-3 minutes. Stir in the chicken and stir-fry for 3-4 minutes.
- Pour chicken mixture and taro in a large saucepan. Add just enough water to cover 3/4 of the ingredients. Turn the heat to high and bring the mixture to the boil. Turn down the heat to medium, cover and simmer for 15 minutes.
- Add the coconut milk and basil and stir well. Adjust the seasoning accordingly, with salt and sugar.
Taro is also known as dasheen, you can find it in Caribbean and Oriental speciality stores.
See it on my blog
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Just made it tonight and husband thought it was way better than restaurant. couldn't stop eating it. Thanks for sharing the recipe.-08 Apr 2014
While this month's theme is MAY : MUSHROOMS, the selected ingredient for June is Curry Powder or Paste and will be hosted by Everybody Eats Well In Flanders. Cook or bake any of your favourite curry dish, and link that up in June which shall start on 4th June.Mushroom For Today : Dried Shiitake Mushroom
I love eating taro, any way it is cooked, and with the addition of mushroom even better.
I'm linking this post to Little Thumbs Up event, hosted by Joyce, kitchen flavours, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y.
- Your submission must be a current and new post.
- Mention Little Thumbs Up in your post, and submit your post to the thumbnail linky to the host of this month, Joyce from kitchen flavours, and link to Bake For Happy Kids, and my little favourite D.I.Y.
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Braised Chicken with Taro and Mushroom
(adapted from "Quick and Easy", Martin Yan)
6 dried black mushrooms
1 pound boneless, skinless chicken thigh meat, cut into 1-inch cubes
2 tablespoons cornstarch
1 cup chicken broth
1/4 cup Chinese rice wine or dry sherry
3 tablespoons soy sauce
1/4 teaspoon white pepper
1 tablespoon black soy sauce (my addition)
1 tablespoon vegetable oil
5 cloves garlic, sliced
1 tablespoon minced ginger
2 Chinese sausages (2 ounces each), cut on the diagonal into 1/2-inch thick slices
1 pound taro, peeled and cut into 1-inch cubes
2 green onions, cut into 1-1/2-inch pieces
In a bowl, soak the mushrooms in warm water to cover until softened, about 15 minutes drain. Discard the stems and cut the caps in half.
In a bowl, combine the chicken and cornstarch and turn to coat the chicken evenly. Let stand 10 minutes.
To make the sauce, combine all the ingredients in a small bowl and mix well.
Place a 3-quart saucepan over high heat until hot. Add the oil, swirling to coat the bottom. Add the garlic and ginger and cook, stirring until fragrant, about 15 seconds. Add the chicken and sausages and stir-fry until the chicken is lightly browned, 2 to 3 minutes.
Add the mushrooms, taro, green onions, and sauce, reduce the heat to medium-low, cover and simmer, stirring occasionally, until the taro is tender, about 15 minutes. ( I have added in the white part of green onions along with other ingredients, and reserving the green parts until taro is tender, and added that last, just before serving).
Transfer to a serving bowl and serve.
Recipe: Perfect Satoimo (Taro Root) and Chicken in Cream Sauce
Satoimo (Taro Root) and Chicken in Cream Sauce. You can also put them in a heat proof container and microwave. Great recipe for Satoimo (Taro Root) and Chicken in Cream Sauce. Satoimo was in season, so I came up with this recipe thinking it'll go great with chicken in a cream sauce!
The Best Taro Root Recipes on Yummly Satoimo (taro Root) Cooked In Miso With Tofu, Creamy Avocado Dip With Tomato Salsa, Queso Fresco, And Homemade Taro Chips, Chicken And Taro Root Satoimo 'Cook & Roll'. Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine. You can have Satoimo (Taro Root) and Chicken in Cream Sauce using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Satoimo (Taro Root) and Chicken in Cream Sauce
- Prepare of Satoimo (taro root).
- You need of portion Chicken thigh.
- Prepare of Bacon.
- You need of Heavy cream.
- It’s of Milk.
- It’s of Olive oil.
- Prepare of Grated cheese.
- You need of Consommé soup stock granules.
- Prepare of Black pepper.
- It’s of Salt and pepper.
They are often prepared through simmering in dashi and soy sauce in home-cooked dishes and traditional Japanese dishes. Compared to other varieties of taro, Satoimo is smaller in size with a round body and hairy brown skin. The term nimono comes from the combination of niru, or to simmer, boil or stew and mono, which means 'thing'. Satoimo is a small variety of taro root native to Japan, and its name means village/hometown (sato) potato (imo).
Satoimo (Taro Root) and Chicken in Cream Sauce step by step
- Cut the satoimo into bite-sized pieces and cook through. Cut the chicken into small bite-sized pieces and season with salt and pepper. Cut the bacon into 1 cm wide strips..
- Heat olive oil in a frying pan and sauté the chicken. Once browned, add the bacon and sauté..
- Lower the heat (lower medium heat) and add the heavy cream and milk. Once it starts to bubble, add the consomme and grated cheese..
- Add the cooked satoimo, mix it all together and it's done!.
- Make it into a cafe style lunch plate if you'd like..
Simmered Taro (Satoimo no Nimono) is a classic home cooked recipe that compliments the main dish in a typical Japanese meal. A humble yet wonderful way to appreciate the remarkable texture and pleasant sweetness of this starchy root vegetable. Chikuzenni – a popular bento side dish made with simmered chicken and vegetables like taro root and lotus root. Ozoni – a special miso-based soup featuring mochi, taro, and vegetables that is enjoyed in the morning on New Year's Day in Japan. Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ ˈ t ɑː r oʊ, ˈ t æ r oʊ /), or kalo in Hawaiian (see Names and etymology for an extensive list).
Teriyaki Chicken and Cocoyam (Taro Root)
I was still basking in the highs from the Nigerian PepperSoup I made last week, when I walked into Jelmoli FoodMarket on Thursday and encountered a super pleasant surprise. I squealed in delight as my eyes beheld the long forgotten vegetable that was staring me in the face. Mind you, I squealed so loudly that the store assistant jumped in surprise. When he was sufficiently recovered a few seconds later, he walked over to ask if I was alright.
I was alright…I was just staring at a basket-full of Cocoyams in the heart of Zürich and I couldn’t believe my luck. Now, if you haven’t been to the FoodMarket at Jelmoli, it is certainly worth a visit when in Zürich. It boasts of delicacies from all around the world, and I have to add that the quality and freshness of the food is top notch! Living in Europe, your best bet in finding “ethnic” food would usually involve taking a trip to an “ethnic food store” but Jelmoli is changing that. The vast array of “exotic” foods in the FoodMarket is orgasmic for a tropical health-nut foodie like me. But don’t just take my word for it. You should see it for yourself.
Since taro roots are enjoyed in many Asian cuisines particularly in East and Southeast Asia, you can find them in Chinese, Korean, Japanese grocery stores.
Chikuzenni – a popular bento side dish made with simmered chicken and vegetables like taro root and lotus root
Ozoni – a special miso-based soup featuring mochi, taro, and vegetables that is enjoyed in the morning on New Year’s Day in Japan.
Simmered Taro (Satoimo no Nimono) – a classic simmered dish where taro is cooked and stewed in flavorful dashi and soy sauce.
Kenchinjiru – a flavorful clear soup cooked with root vegetables, tofu, shiitake, and kombu stock.
Teriyaki Chicken and Cocoyam (Taro Root) Recipe
Step 1 - Marinate the chicken Mix all the marinate ingredients in a bowl. Add the mix to the chicken, rubbing it in with your fingers to ensure the chicken is completely covered with the dry rub. Cover with clignfilm and set aside for up to 30 minutes in refrigerator before cooking.
Step 2 - Prepare the Cocoyams Peel the Cocoyams and remove any black spots or discolouration on the flesh. Rinse Cocoyams (they will feel slimy when rinsed), and then chop into chunky cubes. Place the cubed Cocoyams in a pot and add enough water to cover the Cocoyams. Add salt to taste. Bring to boil over medium to high heat, and then reduce heat to medium and let cook until soft. For chunky cubes such as in the picture above, the Cocoyams should be soft in 15 - 20 minutes. Take off the heat, drain and set aside.
Step 3 - Prepare the Teriyaki Sauce While Cocoyams are boiling, combine all the ingredients for the Teriyaki sauce in a pan and heat on medium to high setting. When the mixture reaches a simmer, bring the heat down to low and allow to reduce for 10 minutes. Take off heat and allow to cool. The sauce will continue to thicken as it cools.
Step 4 - Bring it all together Add 1 tablespoon extra virgin olive oil to a pan and heat. When hot, add the marinated chicken and fry for about 2 -3 minutes per side. Repeat on other side until chicken is browned all over. Add the boiled Cocoyams to the pan and fry for 2 - 4 minutes. Try to avoid stirring or turning the cocoyams too frequently while frying as they do tend to get mushy and may crumble into a mash. Add the sauce to the pan, and the chopped spring onions.
Health Benefits of Taro Root
Woodley is right: The health benefits of taro root are far reaching.
The vegetable — native to Asian and African countries — is known for its hardiness and is similar in texture to a potato. It’s chock full of dietary fiber and carbs, along with vitamins and minerals, including vitamin A, vitamin C, Vitamin B6, vitamin E, and folate. There’s also plenty of iron, phosphorus, magnesium, and manganese.
“Taro also contains minerals like copper and zinc,” registered dietitian Isabel Smith told Eat This, Not That. “These are key for thyroid health. Meanwhile, manganese is part of an antioxidant pathway in the body, and there’s also potassium for your heart health.”
Unfortunately, protein isn’t one of the benefits of taro root — the amount is so low that you can’t really count it toward your daily protein needs.
13 Air Fryer Desserts That Make Baking Super Simple (and Healthy)
Tropical Coconut Taro Warm Dessert Soup
Forego desserts like chocolate cake for this warm taro and coconut-based soup. Though coconut milk should be consumed in moderation, it lends this creation a burst of nutrients, such as iron and phosphorus, as well as a creamy pudding-like consistency. One taste of this silky-smooth soup, inspired by a traditional Filipino dish called ginataan, transports you to your own tropical paradise.
6 tbsp. small tapioca balls
1 13.5 oz. can coconut milk
6 tbsp. muscovado (unrefined/unprocessed sugar) or sucanat sugar
Sliced pineapples for topping (optional)
Boil taro and plantains for 20 minutes in two separate pots (with skin). In another pot, boil 2 c. water, add tapioca balls, and reduce heat to low-medium. Stir this frequently with a fork so it separates and doesn&apost stick to the pan. (Note: Read directions on tapioca ball package.) When the taro is finished cooking, peel off the skin, place them in your blender, and then add coconut milk. Blend them together for a minute then pour the mixture into another pot. Add muscovado sugar into your coconut/taro mixture and simmer for 5 minutes. (Note: Stir, stir, stir!) Peel off the skins of the plantains, then slice them into bite-sized pieces. Add the sliced plantains and tapioca balls (with liquid) into your coconut taro soup, then simmer for another 5 minutes. Don&apost forget to stir. Scoop them into a bowl or martini glass, then top it off with sliced pineapples (optional).
Combine the ribs with the marinade ingredients (shaoxing wine, dark soy sauce, salt, and sugar) and marinate for 20 minutes.
Heat 2 tablespoons of oil in a wok or Dutch oven over medium high heat. Add the smashed ginger (a cleaver is a great tool for smashing!) and sear the ribs for 1 minute on each side until browned.
Turn the heat down to medium and add the shallots and garlic .
Stir-fry for another minute and add the Shaoxing wine , ground bean sauce , hoisin sauce , soy sauce , salt, five spice powder , white pepper , and sesame oil . Stir-fry the ribs for another minute.
Add the low sodium chicken stock, bring to a boil, and adjust the heat to a slow simmer.
Cover and cook for 45 minutes, checking and stirring the mixture every 10 minutes. The ribs should be submerged in the liquid at the beginning and the sauce should reduce slightly but the braised pork ribs should still look a little soupy at the end of the 45 minutes so add more water or chicken stock if needed.
While the ribs are cooking, heat ½ cup vegetable oil to 300 degrees F in a wok or cast iron pan and add the taro root pieces, spreading them out so there is a single layer.
Fry on each side until they just start to turn brown and have a slight crust on them, about a minute on each side.
Drain the excess oil and toss the taro with a large pinch of salt. This process give the taro a light crust and prevents it from becoming mushy after cooking with the ribs.
Once the ribs have been simmering for 45 minutes, they should be tender. There should be quite a bit of standing liquid remaining. Add the taro, and gently fold the mixture together to coat the taro pieces with liquid.
Let cook for another 15 minutes, giving everything a gentle stir every 2-3 minutes. If the liquid dries up completely, add another cup of water or chicken stock (the taro will absorb it).
Try a piece of taro and check for doneness. It should be flaky and cooked through. Cook longer if you want the taro softer. Stir in the scallions and plate!
Serve this braised pork ribs and taro stew with plenty of steamed white rice!
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Taro is a common name for the corms and tubers and native to Southeast Asia. It is a perennial, tropical plant primarily grown as root vegetable for its edible starchy corm and is considered staple in African, Oceanic and Asian cultures.The taro root, also known as "dasheen", "eddo" and "kalo", is cultivated in many areas of the world including West Africa, Asia, Central America, South America and the Caribbean and Polynesian islands.
A staple among many of the people who reside in these geographic regions, taro root is most well-known as the ingredient of the Hawaiian dish "poi", which is made from steaming or boiling the taro root then mashing it into a paste.
Because of the taro root's popularity with the early civilizations that inhabited Hawaii, more than 350 varieties of taro root were previously grown on the islands. However, today that number has dwindled down to seven to twelve varieties.
Taro root is a starchy tuber vegetable that looks like, and can be used similar to, a potato. It does, however, have a hairy outer coating on its surface that is similar to the coating on a coconut. Because of this, when preparing to use a taro root, the root's outer skin must first be removed. This procedure is easy to do. However, some individual's can acquire a skin irritation towards the juices that are secreted by the taro root as its skin is being removed.
Therefore, to be on the safe side, when peeling a taro root's skin, use protective rubber gloves. Additionally, because taro root can be toxic in its raw state, always cook it before using. Taro root (colocasia) is said to have originated in the Indo-Malayan regions, perhaps the eastern India and Bangladesh and spread eastward into the Southeast Asia, Eastern Asia and the Pacific Islands, westward to Egypt and the eastern Mediterranean and then southward and westward from there into East Africa and West Africa from hence it spread to the Caribbean and Americas. A taro root can be grown on both dry and wet land, as in a bog.
The type of taro root that is used to grow in wet lands can also grow on dry land. This is not the case, however, with the type of taro root that is cultivated to grow specifically on dry land. This dry land taro root typically has a dark purple skin and white roots.
Additionally, it contains a moist flesh inside. Although taro roots are grown year round, they are typically harvested in the fall. This is because they reach their peak in maturity then. Taro roots can be used as an alternative to potatoes.
They do, however, have somewhat of a nut-like flavor when cooked. Common uses for taro roots include frying, baking, roasting, boiling, or steaming them as an accompaniment to meat dishes. They are also often used in soups or stews. Additionally, vegetarians have found the cooked taro root to be a delicious addition to meals such as antipasto salads that include endives, peppers, tomatoes, chicory, and fresh herbs.
Another reason that the taro root has gained in popularity for cooking purposes is because its starch is easily digestible. Additionally, taro roots are extremely nutritious as they provide a good source of fiber, contain a high amount of protein, calcium, and phosphorus, and supply approximately 95 calories per adult serving. To determine whether a taro root is suitable for use, make sure that the root is firm to the touch, and has hairy roots.
Because of its diversity, the taro root vegetable can easily be used as a healthy alternative to potatoes and other tubers. The corms are roasted, baked or boiled and the natural sugars give a sweet nutty flavor.
The starch is easily digestible and grains are fine and small and often used for baby food. The leaves are a good source of vitamins A and C and contain more protein than the corms. Taro is a very common dish served with or without gravy a popular dish is arvi gosht, which includes lamb or mutton in North India. The taro is either made like fritters or steamed for the morning breakfast in the state of Karnataka.
In Kerala there are known as chembu kizhangu and is used as a staple food, as a side dish or sometimes added to the sambar or prepare a taro root chutney with fresh grated coconut. In other Indian states, Tamil Nadu & Andhra Pradesh, taro corms are known as sivapan-kizhangu, chamagadda or in coastal Andhra districts as chaama dumpa in Telugu, and cooked in many ways, deep fried in oil for a side item with rice, or cooked in a tangy tamarind sauce with spices, onion and tomato called as the Chamagadda pulusu.
Taro root can be a great addition to a meal to make it heartier and healthier. Taro root is often substituted for a potato in many recipes at it is also a starchy vegetable. Taro roots are tubers that are actually toxic when they are raw and take on a "nut-like flavor when cooked." The nutritional values of 100g of cooked taro root are: Carbohydrates: 23.5 g Energy: 440 kj Fiber: 2.5 g Fat: 0 g