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Braised Chicken and Taro Root

Makes: 1 serving

Ingredients:

8 dried black mushrooms
1 lb. boneless, skinless chicken thighscut into 1-inch cubes
2 Tbsps. cornstarch
1 cup chicken broth
1/4 cup dry sherry or Chinese rice wine
3 Tbsps. soy sauce
2 tsps. oyster sauce
1/4 tsp. sesame oil
1/4 tsp. white pepper
2 Tbsps. vegetable oil
2 Tbsps. vegetable oil
6 garlic cloves, sliced
1 Tbsp. minced fresh ginger
2 Chinese sausages(2 ounces each) cut into 1/2-inch thick slices
1 lb. taro, peeled and cut into 1-inch cubes
2 green onions, cut into 1 1/2-inch pieces
2 cups cooked brown rice

Cooking:

1. In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and cut caps in half. In a medium bowl, combine chicken and cornstarch; turn to evenly coat chicken; set aside

2. Combine sauce ingredients ( chicken broth, rice wine, soy, oyster sauce, sesame oil, white pepper) in a small bowl. Set aside.

3. Place a 3-quart pan over high heat until hot. Add oil, swirling to coat the bottom. Add garlic and ginger; cook, stirring, until fragrant, about 15 seconds. Add chicken and Chinese sausages; stir-fry, until the chicken is lightly browned, 2 to 3 minutes. Add mushrooms, taro, green onions, and sauce. Reduce heat, cover and simmer, stirring occasionally, until taro is tender, about 30 minutes. Serve with steamed brown rice.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005