Crispy Taro Chicken Steak Recipes

Ingredients :

3 chicken thighs

6 bamboo skewers

150g taro

Seasoning

1 tbsp tang flour

1/4 tsp five spice powder

1/4 tsp salt

1/4 tsp sugar

2 tbsp oil

Sauce

1 chinese dried black mushroom, soak until soft

1 tbsp oyster sauce

1/2 tsp light soy sauce

100 ml water

Bone chicken thighs. Rub a little salt, pepper and ginger wine over it. Steam over high heat for 10 minutes. Leave it to cool. Peel and slice taro. Steam over high heat for 8 minutes until done. Mash and mix in seasoning. Coat the chicken thighs with cornflour. Press mashed taro onto the meat side of the chicken. Heat half wok of oil. Deep fry chicken thighs over medium low heat until golden. Dice mushroom finely. Bring sauce to the boil. Cut taro chicken into piece and serve with the sauce.

Before steaming the chicken thigh, secure with bamboo skewers to maintain its shape.

Serves 4 - 6

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