taro chicken recipe

How to Make Taro Chicken: A Complete Guide

Taro Chicken (Yuer Ji) is a Sichuan-inspired comfort dish loved for its tender chicken, creamy taro, and spicy, aromatic broth. Here’s a simple yet authentic recipe to recreate it at home.

Ingredients: 500g chicken thighs (cut into pieces), 300g taro (peeled and cubed), 3-4 dried chilies, 1 Sichuan peppercorn, 2 ginger slices, 3 garlic cloves, 2 tbsp fermented bean paste, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp cooking wine, 500ml water, vegetable oil, and chopped green onions for garnish.

Steps:

1. Prep the chicken: Marinate chicken with 1 tbsp light soy sauce, cooking wine, and ginger for 15 minutes.

2. Sear the chicken: Heat oil in a pot, stir-fry marinated chicken over medium heat until golden. Set aside.

3. Cook aromatics: In the same pot, sauté dried chilies, Sichuan peppercorn, garlic, and fermented bean paste until fragrant.

4. Simmer: Return chicken to the pot, add dark soy sauce, and stir. Pour in water, bring to a boil, then reduce heat to a simmer for 20 minutes.

5. Add taro: Add taro cubes and cook for another 15-20 minutes until both chicken and taro are tender.

6. Serve: Garnish with green onions and serve hot with steamed rice.

Tips: For extra richness, use bone-in chicken. Adjust spice levels by reducing dried chilies. Enjoy this hearty, flavorful dish that warms the soul!