Braised Chicken with Taro & Preserved Duck

香芋油鴨椰汁鷄

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A traditional and warming dish, commonly consumed during colder seasons. Braised chicken with taro is a tasty and flavourful main dish that goes really well with rice. Definitely brings a comforting experience at every bite.

This easy to make at home braised chicken with taro uses preserved duck to enhance the flavour and further compliments the creamy taro coconut sauce.

Ingredients:

1 ½ lbs of chicken leg
12 oz taro
1 preserved duck leg
¾ cup coconut cream
2 ginger slices
4 garlic sliced
2 shallots sliced
2 stalks spring onions
1 ⅓ cup chicken broth

Marinade:

⅔ tsp salt
1 tsp sugar
½ tbs soy sauce
1 ½ cornstarch
A dash of ground white pepper

Method:

1. Wash, cut up chicken and mix marinade ingredients in. Let sit for 10 minutes.

2. Using boiled hot water, wash preserved duck leg for a few minutes.

3. Peel and cube taro. Fry the taro pieces so that it retains their form better during braising.

4. Heat 1 tbs of oil in the pan or wok and add marinated chicken, let cook for a few minutes. Add shallots, garlic, ginger, duck, chicken broth and the fried taro pieces. Let simmer on low heat with lid on for 10 minutes, add in coconut cream and cook for another 5 minutes.

Note: 

• Frying the taro will help it retain its shape during braising. If taro is not fried, they will melt into the sauce.

• Taro is added last when braising, so that taro does not melt into the sauce.

• Preserved duck is optional. Simply substitute the preserved duck with a bit more chicken.

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這款美味簡易的香芋油鴨椰汁雞。溫暖驅寒，是冬季首選的佳餚

材料:

鷄批兩約1 1/2磅
芋頭12安土
油鴨肶1只
椰汁3/4杯
𦍑2片
蒜肉4粒切片
干蔥2粒切片
蔥2條切段
上湯1 1/3杯

醃料:

鹽2/3茶匙
糖1茶匙
生抽半湯匙
生粉1 1/2茶匙
胡椒粉少許

做法:

1. 雞肶洗淨斬件加入醃料撈勻 醃10分鐘

2. 臘鴨肶用熱水洗浄斬件  

3. 芋頭去皮切件用油半煎炸微黃色取出

4. 加油1湯匙煎香鷄件在鑊中放蒜肉， 羌乾蔥爆香加油鴨件，芋頭，上湯，慢火炆10分鐘，加入椰汁再煮5分鐘，放入蔥段兜勻，即可放入煲內，上棹供食  。

註:

• 芋頭炸後有助於在炆煮時保持其形狀。否則，芋頭便會融化於汁內。 

• 芋頭最後才加入，這樣芋頭就不會融化在醬汁中。