Braised chicken with taro, red dates & shiitake
Chicken braised with taro until soft and fluffy, plus sweet red dates and shiitake — a warming dish to go with rice.
- 55 min
- Serves 3
- Braise
- Easy
Why it suits you: Qi Deficiency means tiring easily and a weak appetite. Chicken, taro, red dates and shiitake gently build qi and support digestion, and as Start of Spring swings between mild and chilly, a soft, warm braise is easy to digest and warms you through.
Method
Prep 20 min · Cook 35 min- 1Soak the shiitake in warm water for 20 minutes, halve them and keep 200 ml of the soaking water. Marinate the chicken with the soy sauce and cornflour for 10 minutes.
- 2Wearing gloves, peel the taro and cut into 3 cm chunks. Heat the oil in a wok and fry the taro over medium heat until the edges are lightly golden; set aside.
- 3In the same wok, fry the ginger until fragrant, brown the chicken on both sides, then add the shiitake, red dates, taro and mushroom water and bring to the boil.
- 4Cover and braise over medium-low heat for 20 minutes, stirring now and then, until the taro is soft and a chopstick goes straight in.
- 5Stir in the oyster sauce and reduce until the sauce is lightly thickened. Scatter with spring onion and serve with rice.
Cautions
- Always cook taro until completely soft. It can cause bloating, so keep portions moderate if your digestion is weak.
Chef's tips
- Taro sap can make your hands itch, so wear gloves. Taro is starchy — have half a bowl less rice.
The TCM view
Chicken is sweet and warm and builds qi; taro is sweet, pungent and neutral and strengthens the stomach and intestines; red dates are sweet and warm, building qi and blood; shiitake is sweet and neutral and supports digestion; ginger is pungent and warm, warming the stomach in step with spring's rising yang. Sweet and warm overall — nourishing without drying.
