Taro Leaf And Chicken Soup Recipes

TARO LEAF AND CHICKEN SOUP

Steps:

• In a soup pot, saute the onion, garlic and ginger in the coconut oil until golden brown.
• Add the chicken stock and bring to a boil.
• Chop the taro leaves into bite size pieces and add to the boiling stock.
• Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another.
• 10 minutes and serve.

TARO AND CHICKEN COCONUT CREAM CASSEROLE

Steps:

• Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
• Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
• Cover with tomatoes.
• Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.

COCONUT CHICKEN AND TARO ROOT

Steps:

• Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
• Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
• Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
• Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.

TARO CHICKEN

Steps:

• Peel tarot Cut into thin slices and place in the bottom of a large saucepan.
• Cut the chicken into serving portions and place on top of the tarot
• Add the chopped onions, green leaves and tomatoes.
• Sprinkle lemon juice.
• Add the coconut cream and water and cook over a gentle heat for about 1-1½ hours, or until the chicken is cooked.
• Serve hot.
• This dish can be varied by adding curry powder (about 2 teaspoons) mixed with the coconut cream and water.