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Braised Chicken with Taro Root

#Clear Chicken Broth #No Added MSG Concentrated Chicken Stock
Difficulty
Servings
For 3
Cooking Time:
45 mins
Swanson Clear Chicken Broth Swanson No Added MSG Concentrated Chicken Stock
Ingredients
Swanson Clear Chicken Broth 750mL
Swanson No Added MSG Concentrated Chicken Stock 1 tsp
Chicken Thigh Fillet 3 pcs
Taro Root around 400g
Red Chilli 1 pc (diagonal-cut)
Ginger 3 slices
Garlic 3 cloves (chopped)
Scallion as appropriate (julienned)
Oyster Sauce 1½ tbsp
Rock Sugar (small size) 4 pcs
Shaoxing Rice Wine 1 tbsp
White Pepper as appropriate
1
Chicken washed, fat removed and middle-size chunked. Marinate with 1 teaspoon of Swanson No Added MSG Concentrated Chicken Stock and some cornstarch for 10 mins. Set aside.
2
Taro root peeled and washed, middle-size chunked and pat dried. Set aside.
3
Heat a pot. Pan fry taro root over low heat to half cooked and turned golden. Dish out and set aside.
4
Heat a pot. Place chicken skin-side down to pan fry until both sides turned golden. Dish out and set aside.
5
With the oil left by chicken, stir fry chilli, ginger, garlic and scallion white in the same pot until fragrant, then toss with oyster sauce and rock sugar. Add chicken back to mix well with 750mL of Swanson Clear Chicken Broth, 1 tablespoon of Shaoxing rice wine, white pepper, then bring everything to boil over low heat with lid.
6
Add taro root to simmer over low heat for a further 20 mins or until softened and flavour absorbed. Stir every now and then.
7
Thicken with appropriate amount of cornstarch, sprinkle with scallion and serve.

 

  1. Marinate with Swanson No Added MSG Concentrated Chicken Stock helps quicken flavour absorption.
  2. Can skip step 3 if prefer taro root in soft and melting-in-mouth texture.
  3. Slightly pressed the end of taro root with finger tips. Those with starchy white texture are usually better in quality.

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