Chicken Braised with Taro

Chicken Braised with Taro


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Taro is a tuber that is used in many cuisines around the world, and it can be found in some greengrocers. You could also substitute with sweet potatoes.


Serves: 4 

  • 2 tablespoons vegetable oil
  • 1 tsp chilli flakes
  • 1 (1.5cm) piece fresh ginger, sliced
  • 1 (750g) whole chicken, rinsed, dried and cut into bite-sized chunks
  • 1 teaspoon rice wine (sake)
  • 1/2 tablespoon soy sauce
  • 300g taro (about one small taro), peeled, rinsed and cut into bite-sized chunks
  • 1 teaspoon salt
  • 1/2 tablespoon finely chopped spring onions

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Heat a wok or large frypan, add the oil and heat until hot. Add the chilli flakes and the ginger and fry until fragrant.
  2. Add the chicken and saute until colour turns light pink. Add rice wine and soy sauce and stir thoroughly for about 5 minutes. Add the taro and stir well.
  3. Transfer the chicken-taro mixture to a pressure cooker and cover with the lid. Cook on medium heat for 15 minutes.
  4. Wait for the cooker to cool down and carefully open the lid. Garnish with spring onions and serve.

A Note on Taro Leaves

Taro leaves can cause skin irritations, so handle with care if your taro comes with leaves.

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