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We moved into the new apartment for a week. Everything is cool. I guess we are ready for serious cooking again.

As usual, I was looking for something fresh to try out. Again, I looked into the culinary book but then I remembered I had the taro rice recipe from mom a couple weeks ago. I customized the recipe by cooking it without the rice. Taro (芋頭) is commonly used in the Chinese cuisine in various ways, mostly for flavor enhancement. In the previous post, Bel had made the taro cake which was so good. This time I used it to make the taro chicken.

The result turned out not bad but the presentation looked unappealing due to overcooking it and the taro melted. It’s my first time anyway.

Ingredients:
1 whole medium taro (peeled, cut into small bite size pieces)
5 dried shitake mushrooms (soaked in hot water, shredded)
2 tbsp dried shrimp
1/2 chicken breast or pork (sliced)
4 garlic cloves (finely chopped)
2 shallots (finely chopped)

Seasonings:
1 tsp salt
3 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
3 dashes white pepper powder
1/2 teaspoon sugar

Cooking method:

1. Heat up the work with cooking oil. Sauté the garlic and shallot until fragrant.
2. Add in the dried shrimp, dried shitake mushroom, taro, chicken or pork and stir fry until the chicken meat is cooked.
3. Add seasonings and a little water. Stir well for 4- 5 minutes. Note: Constantly add water if you think it is getting dry.
4. Cover the wok lid and cook for 10 minutes with medium heat.
5. Dish up.