Stewed Chicken and Taro in Casserole

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

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.