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Stewed Chicken and Taro in Casserole

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    20 mins

Less Than 60 mins Chicken Lunch Dinner Chinese Food

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

Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce
Pure Sesame Oil 15 fl oz

Basic Cooking Sauce

Pure Sesame Oil

How to make it

  1. Mix chicken with marinade.
  2. Deep-fry taro in hot oil until golden yellow. Drain.
  3. Heat 3 tbsp oil in casserole.
  4. Saute shallots and green onions until fragrant.
  5. Add chicken and stir-fry until done. Add sauce mix and taro.
  6. Simmer with lid on until sauce thickens. Stir in coconut milk and cook until heated through.

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