Taro root is one of those funky things. They look very weird. They are starchy like potatos. My mom cooked a lot of taro roots when I was a kid. She would peel a big taro root, cut it in big chunks and then steam them. Sometimes we just ate it like that as a meal. Sometimes, she mixed the taro roots with rice. I also remember that she usually wore a pair of plastic yellow gloves when she peeled the taro root. A lot of people have allergic reaction when they touch the taro root skin. It was like an operation or something. It was fun to watch. These days, I could find peeled and cut taro root from the frozen section of a Chinese grocery store. I don’t have to go through the pain of peeling off the skin. I just recently found out that Taro root has great nutritious values including high in dietary fiber, Vitamin C, B6, and E. This means that taro has antioxidant and reduces the risk of heart attack. I love a lot taro-related food including Wu Gok (Fried Taro Puffs) which one of my favorite dim sum dish, and Taro ice-cream. Yup, I’m not kidding. Taro ice-cream is purple in color, it’s funky and I loved it
- Taro root, peeled cut in dices, ½ pound
- Chicken thigh meat, boneless, ½ pound
- Fresh Shiitaki mushrooms, about 10 (I used the fresh ones. You can use 5 or 6 dried shiitaki mushrooms instead)
- Uncooked rice, 1.5 cup
- Water, 2.5-3 cups
- Scallion, 3 stalks
- Chinese cooking wine, 1 tsp
- Soy Sauce, 1 tsp
- Oyster sauce, 1 tsp
- Fish sauce, 1 tsp
- Chicken powder, 1 tsp
- Garlic, 1 clove
- White pepper (optional)
- Cut shiitaki mushrooms into small pieces. I cut each into quarters. Put them aside.
- Chop scallions into dices. Put it aside.
- Wash the rice for couple of time in cold water. Drain it well. In a frying pan, spray non-stick cooking oil to the pan. Then add the rice in it. Add 2.5 cups of water, oyster sauce, fish sauce to the pan. Mix it well. Let the rice soaked in the water in the pan for 10-15 mins first. Don’t turn on the heat yet.
- Cut taro roots into small dices. Put them in a bowl. Put a wet paper towel to cover the bowl. Then put the bowl in the microwave for 3 minutes on high heat. This could help to cook the taro root a bit first. Add the taro roots to the uncooked rice in the frying pan.
- Finely chop garlic, put it in a bowl.
- Cut chicken into small cubes. Put them in the bowl with the garlic. Add soy sauce, chicken powder, Chinese wine. Mix it well. Let it marinates for 15 mins or so.
- Turn on the heat and let the rice cook in the frying pan. Use high heat until the water boils. Turn the heat down to low or the minimum. Cover the frying pan with a lid or a piece of aluminum foil. Let it cook for 5 minutes.
- Then add shiitake mushrooms, and uncooked chicken to the rice. Add another half of a cup of water if the rice looks too dry. Put a lid or aluminum foil on. Let it cook for another 15 minutes or until the chicken is fully cooked. Turn off the heat. Let the rice sit for 3 more minutes with the lid on.
- Then add a dash of white pepper, and chopped scallion and mix the rice well. Taste it. Add a dash of salt if needed.