食譜及烹飪短片 - 芋頭燒雞

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

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.

Taro root peeled and washed, middle-size chunked and pat dried. Set aside.

Heat a pot. Pan fry taro root over low heat to half cooked and turned golden. Dish out and set aside.

Heat a pot. Place chicken skin-side down to pan fry until both sides turned golden. Dish out and set aside.

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.

Add taro root to simmer over low heat for a further 20 mins or until softened and flavour absorbed. Stir every now and then.

Thicken with appropriate amount of cornstarch, sprinkle with scallion and serve.

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

Braised Chicken with Taro Root

Difficulty

Servings

For 3

Cooking Time:

45 mins

Ingredients

Braised Chicken with Taro Root

Difficulty

Servings

For 3

Cooking Time:

45 mins

Ingredients

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