Chicken and Taro in Creamy Sauce
I've been making this recipe ever since I got married. Boiling the taro is pretty standard, but stir-frying it afterwards makes it even more tender.
When coating the taro and chicken in flour, put the ingredients in a plastic bag to keep your hands clean.
Since you're frying it coated in flour, the sauce will thicken nicely. Recipe by Sanbikinokobutamama
Chicken and Taro in Creamy Sauce
I've been making this recipe ever since I got married. Boiling the taro is pretty standard, but stir-frying it afterwards makes it even more tender.
When coating the taro and chicken in flour, put the ingredients in a plastic bag to keep your hands clean.
Since you're frying it coated in flour, the sauce will thicken nicely. Recipe by Sanbikinokobutamama
Cooking Instructions
- 1
Peel the taro and slice into 1cm rounds (or half-moons) and briefly boil. Cut the chicken into bite-sized pieces. Score the chicken to prevent the pieces from shrinking.
- 2
Mix together the ★ ingredients.
- 3
Coat the taro and chicken in flour and shake off any excess.
- 4
Heat a generous amount of oil in a pan, sauté the taro over medium heat, then remove from the pan.
- 5
Add more oil to the pan, sauté the chicken, then wipe the excess oil with a paper towel.
- 6
Return the taro from Step 4 to the pan and pour in the sauce from Step 2. Increase the heat to high and stir well. Once the sauce has reduced slightly, remove from heat and serve.
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