Coconut Chicken And Taro Root Recipes

Steps:

• Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
• Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
• Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
• Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.

Steps:

• Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, palm sugar, and salt to the mixture; stir until the sugars are entirely dissolved into the mixture. Stir the coconut cream through the mixture; continue cooking just until hot. Ladle into individual bowls to serve.

Steps:

• Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
• Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
• Cover with tomatoes.
• Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.

Steps:

• Combine the onion, garlic, soy sauce, 1/4 cup each vinegar and water, 1 tablespoon sugar and 1/2 teaspoon pepper in an Instant Pot. Stir in the chicken. Close the lid and turn the valve to the sealing position. Set the pot to cook on high pressure for 8 minutes.
• Meanwhile, slice the cucumbers and finely chop the Fresno chile (remove seeds for less heat). Toss the cucumbers and chile with the remaining 2 tablespoons vinegar and 3/4 teaspoon sugar in a medium bowl. Season generously with salt and let marinate while you finish the dish.
• Cook the rice as the label directs.
• When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and manually release the pressure. Open the lid. Change the cooker to the high sauté setting and simmer until the sauce thickens slightly, 12 to 15 minutes.
• Stir the coconut cream into the chicken mixture. Divide the rice, chicken and cucumber salad among bowls.

Steps:

• Scrub the outside of the taro.
• Place in a pot with enough water to half cover the taro.
• Cover and boil for about 1 1/2 hours, or until tender. (Make sure the taro is cooked very well, for the starches can irritate and scratch the throat if not cooked through completely).
• Remove and cool.
• Peel away the outside skin and chop taro into large cubes. (Cooked taro at this point can be mashed and formed into cakes that are delicious sauteed with butter).
• Place the coconut milk and the taro cubes into a saucepan and heat thoroughly.
• There should be enough milk to just cover the taro.
• Taste during cooking to see if taro needs more salt.