Stewed Chicken and Taro in Casserole
What You Will Need
Ingredients
- Chicken thigh (s) 450 g [chopped into pieces]
- Taro(s) 200 g [cut into pieces]
- Shallots 3 pcs [crushed]
- Green onion(s) 2 pcs [sectioned]
- Coconut milk 125 ml
Marinade
- Lee Kum Kee Premium Oyster Sauce 2 tbsp
- Lee Kum Kee Pure Sesame Oil 1 tsp
- Corn starch 1 tsp
Sauce Mix
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
- Corn starch 1 tsp
- Sugar 1 tsp
- Water 250 mL
Made with
Lee Kum Kee products
How to make it
Mix chicken with marinade.
Deep-fry taro in hot oil until golden yellow. Drain.
Heat 3 tbsp oil in casserole.
Saute shallots and green onions until fragrant.
Add chicken and stir-fry until done. Add sauce mix and taro.
Simmer with lid on until sauce thickens. Stir in coconut milk and cook until heated through.
