Daily Archives: July 24, 2011

芋頭雞 Stir-fry Chicken with Taro

Make a dinner for two in a flash with this stir-fry recipe. Taro is a root vegetable that is used in the cuisines of many places around the world.  It is similar to the potato, but has a nuttier flavor and heartier quality.  Many Chinese dishes make use of the taro. Examples include taro dumpling, a dim sum dish, and taro cake, typically eaten during Chinese New Year.  It is also often braised with meat, such as pork ribs or duck.

From a nutritional standpoint, the taro has three times the amount of fiber than the potato, and has a low Glycemic Index.  It is slightly more calorie-rich, but is still a good choice as a starch vegetable.


  • 1 medium size Taro or about 1.5 cups, peeled and cubed
  • 1/2 lb chicken, chopped into bite-size
  • 1 red bell pepper, cubed
  • carrot cut into 10 – 1×1 inch
  • 10 mushrooms, sliced
  • 2 garlics, chopped
  • 1 shallot, chopped
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 can chicken stock or water

Chicken Marinade:

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon corn starch


  1. Marinate chicken with oyster sauce, soy sauce, sesame oil, sugar, and cornstarch.  Place in fridge for 30 minutes.
  2. Heat oil in skillet over high heat. Pan fry taro for a few minutes.  Add oyster sauce, soy sauce, sugar and chicken stock.  Turn the heat to low, cover and simmer until nearly all the liquid has been absorbed (about 15 minutes).  Remove from heat and set aside.
  3. Heat oil in skillet over high heat.  Stir in 1 garlic, cook until fragrant.  Add carrot, pepper and mushroom and cook for 3-4 minutes.
  4. Heat oil in pan. Add shallots and 1 garlic, cook until fragrant. Add chicken, cook for about 4 minutes.  Stir in taro, pepper and mushroom.  Stir-fry for about a minute or until the meat is cooked through.
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Posted by on July 24, 2011 in Chicken, Chinese


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