Taro and Chicken Hot Pot

Name: Taro and Chicken Hot Pot
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 lb (454 g) boneless skinless chicken thighs cut in 1” (2.5 cm) cubes; 2 tbsp (30 mL) soy sauce; 2 tsp (10 mL) cornstarch; 2 tsp (10 mL) chicken powder; 2 tsp (10 mL) vegetable oil; 4 slices ginger, minced; 1 green onion, sliced; 1 lb (454 g) taro, peeled and cut in 1” (2.5 cm) cubes; 1 1/4 cups (300 mL) coconut cream; 1/2 cup (125 mL) Carnation® Evaporated Milk Evaporated Milk

Prep Time 15 mins

Cook Time 20 mins

Serves 4

Difficulty N/A

Ingredients

1 lb (454 g) boneless skinless chicken thighs cut in 1” (2.5 cm) cubes
2 tbsp (30 mL) soy sauce
2 tsp (10 mL) cornstarch
2 tsp (10 mL) chicken powder
2 tsp (10 mL) vegetable oil
4 slices ginger, minced
1 green onion, sliced
1 lb (454 g) taro, peeled and cut in 1” (2.5 cm) cubes
1 1/4 cups (300 mL) coconut cream
1/2 cup (125 mL) Carnation^® Evaporated Milk

Evaporated Milk

Directions

Step 1:

Combine chicken with next 3 ingredients. Set aside.

Step 2:

Heat oil in pan and cook ginger and green onion over high heat until fragrant. Add the chicken and cook until still slightly pink inside. Add taro, coconut cream and evaporated milk. Bring to a boil and then simmer, covered over low heat for 10 minutes, or until taro is tender and chicken is no longer pink inside. Thicken with additional cornstarch mixed with water if desired.