This is a unique Chinese Taro Chicken recipe -the tender braised chicken wings paired with nutty taro—finger-licking goodness in every bite!
❤️ About This Recipe
Taro and shiitake mushrooms bring earthy goodness and incredible flavor to meat dishes. Chicken wings are the perfect match for this recipe, as they stay tender and juicy without needing a long cooking time.
I’ve had this dish a lot, and it’s always a hit. Imagine chicken wings in a tasty savory sauce mixed with taro, Shiitake mushrooms, ginger, and spring onions—so good, you’ll keep craving it!
🥣 Ingredients for Taro Chicken
- Taro: Taro comes in various types with unique textures and flavors. I love the ones from Southern China—they’re soft and starchy. I found them in the freezer section of Chinese supermarkets. If you can’t find them, feel free to use the ones you have on hand.
- Shiitake Mushroom: I opted for pre-cut Shiitake mushrooms for convenience, but you can go for whole dried Shiitake mushrooms. Just soak them in water, slice them, or cook them whole—whatever works for you!
- Chicken Wings: When it comes to chicken wings, I prefer the middle parts. You can usually find these in the butcher’s section.
- Soy Sauce: Soy sauce is a key player in this dish, and using a high-quality one can make a big difference. The dark soy sauce is mainly for coloring; if you don’t have it, feel free to skip it.
🔎 FAQs
Q: Can I use a different type of mushroom if I can’t find Shiitake?
A: Absolutely! Feel free to experiment with other mushrooms.
Q: Can I make this recipe ahead of time?
A: Yes. The flavors tend to deepen when allowed to sit, making it a great dish to prepare in advance.
Q: What should I serve with this Taro Chicken dish?
A: It pairs perfectly with rice. You can serve it with some greens to create a well-balanced dining experience.
Now that you know how to make this Taro Chicken dish, it is time to bring this flavorful pot to your dining table and enjoy! ❤️
Taro Chicken
Ingredients
- 500 g chicken wings
- 1 cup taro (cut into 2cm cubes)
- 15 slices dried Shiitake mushroom (soak in 1 cup of hot water)
- 3 slices ginger
- 4 spring onion (white part) (5cm long pieces)
- 1 tablespoon spring onion (green part) (cut into small pieces)
- 2 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 4 tablespoon rice wine
- 4 tablespoon oil
Instructions
- In a pot over the medium heat, add 3 tablespoon of oil, ginger and spring onion(white part), cook till slightly golden. Add soy sauce to the hot oil and stir for 5 seconds to bring out the flavour of caramelised soy sauce.
- Add the mushroom slices with the soaking warm water, oyster sauce, dark soy sauce, 3 tablespoon of rice wine, taro and chicken wings. Mix all the ingredients and bring to a boil.
- Turn down the heat to low, put the lid on and simmer for 20 minutes.
- Stir in one tablespoon of oil, one tablespoon of rice wine then turn off the heat. Garnish with the spring onion (green part) and serve.
Recipe Notes:
- Taro: Taro comes in various types with unique textures and flavors. I love the ones from Southern China—they’re soft and starchy. I found them in the freezer section of Chinese supermarkets. If you can’t find them, feel free to use the ones you have on hand.
- Shiitake Mushroom: I opted for pre-cut Shiitake mushrooms for convenience, but you can go for whole dried Shiitake mushrooms. Just soak them in water, slice them, or cook them whole—whatever works for you!
- Chicken Wings: When it comes to chicken wings, I prefer the middle parts. You can usually find these in the butcher’s section.
- Soy Sauce: Soy sauce is a key player in this dish, and using a high-quality one can make a big difference. The dark soy sauce is mainly for coloring; if you don’t have it, feel free to skip this step.
Nutrition Information:
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Delicious dish…n…yummy