Coconut Chicken and Taro Root recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Ingredients
- 1 tablespoon cornstarch, or more to taste 1 tablespoon water 1 ½ teaspoons light soy sauce 1 ½ teaspoons white sugar 1 teaspoon salt 2 skinless chicken thighs, cut into small chunks oil for deep frying 1 taro, peeled and cut into small chunks 1 tablespoon vegetable oil 2 shallots, chopped 2 slices fresh ginger water to cover 1 (14 ounce) can coconut milk 4 leaves basil salt to taste 1 pinch white sugar, or to taste
Nutrition Info
- 765.7 caloriescarbohydrate: 22.7 gcholesterol: 68.4 mgfat: 67.2 gfiber: 2.6 gprotein: 24.9 gsaturatedFat: 41.6 gservingSize: -sodium: 1470.7 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Coconut Chicken and Taro Root
Directions
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Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken, cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger, cook and stir until fragrant, 2 to 3 minutes. Add chicken, cook and stir until no longer pink, 3 to 4 minutes.
Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil, reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.