Recipes
Golden Fortune Chicken
with Taro Root
黄金福芋焖鸡
3-4 Servings
Approximately 45 minutes
INGREDIENTS
-
750ml
Swanson Clear Chicken Broth
-
3 pcs
Chicken thigh fillet (rinsed, fat removed, cut into medium chunks)
-
400g
Taro root (peeled, cut into medium chunks, patted dry)
-
1
Red chilli
-
3 slices
Ginger
-
3 cloves
Garlic (chopped)
-
some
Scallion (White parts for stir-frying, green parts julienned for garnish)
-
1½ tbsp
Oyster sauce
-
4 pcs
Rock sugar (small)
-
1 tbsp
Shaoxing rice wine
-
1 tbsp
Swansons No Added MSG Concentrated Chicken Stock
-
some
Cornstarch (as needed, for marinade and thickening)
-
some
White pepper (as needed)
INSTRUCTIONS
Step 1:
Marinate the chicken:
- Marinate chicken chunks with 1 tsp Swanson Concentrated Chicken Stock and a light coating of cornstarch.
- Set aside for 10 minutes.
Step 2:
Prepare the taro root:
- Heat a pot. Pan-fry taro chunks over low heat until half-cooked and golden. Remove and set aside. (For a softer, melt-in-mouth texture, you may skip this step)
Step 3:
Pan-fry the chicken:
- In the same pot, pan-fry chicken skin-side down until both sides are golden. Remove and set aside.
Step 4:
Sauté aromatics:
- In the same pot, using the oil left, stir-fry chilli, ginger, garlic, and scallion whites until fragrant.
- Add oyster sauce and rock sugar. Stir briefly.
Step 5:
Braise:
- Return chicken to the pot.
- Pour in 750ml of Swanson Clear Chicken Broth, 1 tbsp of Shaoxing wine, and a dash of white pepper.
- Cover with lid and simmer over low heat until boiling.
Step 6:
Add taro:
- Add taro chunks and continue simmering over low heat for about 20 minutes, stirring occasionally, until taro softens and absorbs the flavour.
Step 7:
Finish and serve:
- Thicken with cornstarch as needed.
- Sprinkle with scallion greens and serve.
TIPS:
- Marinating with Swanson Concentrated Chicken Stock helps the chicken absorb flavour more quickly.
- Lightly press the end of taro root with your fingertips.
Those with a starchy white texture are usually better in quality.