- 1 tablespoon cornstarch, or more to taste
- 1 tablespoon water
- 1 1/2 teaspoons light soy sauce
- 1 1/2 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
- 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.
06/03/2019
recipepes.com
coconut chicken and taro root, recipe
PT15M
PT1H
5
455 calories
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