Tuesday, April 6, 2010

Stir-fry Chicken with Taro(Yam)

Most of the time the taro(yam) I bought will just sit in basket until rot.Whenever I shop at Asian market I'm sure grab one or two taro back with me.Well,usually I said I want to make some taro appetizer or taro cake but it's never happen.So instead of letting the taro goes bad,I better use it for my cooking.I like taro flavor and texture especially if the taro have the creamy firm texture..


1 medium tuber taro,peeled and cut cube
1 whole breast boneless chicken,cut cube + 3tbsp corn starch and 1 tsp salt
1/2 bell pepper,washed and dice
1 stalk scallion,washed and cut 2 inch each
1 large tomato,washed and diced
4-5 cloves garlic,peeled and chopped
enough oil
2 tbsp premium oyster sauce
2 tbsp premium soy sauce
1 tsp white pepper powder
1:Steam cube taro for 20 -30 minutes or until cook in steamer .Removed and set aside.
2:Heat large skillet with enough oil to fry chicken breast coated with corn starch.Fry for 5 minutes,then dish out set aside.Do not over fried chicken ,it's tend to dry out.
3:Use the same skillet,remove the excess oil,add in chopped garlic,fry until fragrant,then add in taro,bell pepper,tomato and fried chicken breast.
4:Add in seasoning,mix well until all combined.Stir fry for another 5 minutes .Check the seasoning before sprinkle with scallion ,dish out and serve warm.


Sonia ~ Nasi Lemak Lover said...

This dish must be very good with added the Taro, yummy!

noobcook said...

I love taro stir fries. Some ppl prefer to deep fry before stir frying but I think steaming is less messy hehe

tigerfish said...

I am not a big fan of taro but think I am getting better. I seldom buy, so no chance to rot. lol

dawn said...

another one of my childhood dishes tht's always on the dinner table. does your hubby try this dish with the taro?

My Asian Kitchen said...

Thanks ladies for your comments:)

Justin said...

i've had some interesting taro root dishes in restaurants but never tried making it at home before

Unknown said...

i love love anything with taro. Could you post a recipe for taro desert (oh ni)? It's a teoh chiew desert with ginko and sesame seeds. Everything i go back to Penang I have to get some, yum!

Anonymous said...

hi Lesley.. u had such a great website/blog which I like very much & normaly prefer almost all your recipe! And I'm crossed to this taro recipe. Btw, do you have Malaysian/Chinese famous yam@taro basket recipe in hand PLEASE share it with me. I'm really deseparated & craving for this recipe. I find & keep trying this recipe http://neckredrecipes.blogspot.com/2007/06/crispy-fried-yam-ring-with-prawns-and.html BUT the mashed is just destroyed (like breadcrumb) everytime I put it in the oil? As u can view all the inbox msg & I'm very dissapointed with this recipe, It's just wasting..! Please Lesley!


Nermina said...

What can I do with Taro if I have no steamer ? Thanks.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.