Chinese Braised Chicken with Taro is a Sichuanese Chinese dish that is prepared with chicken slowly braised with taro and spices like Sichuan peppercorns, Doubanjiang, ginger, garlic and spring onions.
- 1 1/2 kg free range chicken thighs
- 500 g taro, cubed
- 3 cups chicken stock
- 1 tbsp doubanjiang
- 3 tbsp dried chillies, roughly chopped
- 2 tbsp Sichuan peppercorns
- 1 tbsp brown sugar
- 1/4 cup Chinese cooking wine
- 2 tbsp sesame oil
- peanut oil
- 6 cloves garlic, minced
- 3 stalks spring onions, chopped (greens and white separated)
- 2 tbsp minced ginger
- fish sauce, to taste
- In a pot combine chicken stock and taro, bring to a boil and simmer in low heat for 30 minutes.
- In a wok add oil, put on high heat then brown chicken thighs on all sides. Push chicken to the sides, lower heat to medium then sauté garlic, ginger, Doubanjiang, dried chiles, Sichuan peppercorns and white parts of the spring onions. Cook until very aromatic.
- Add sugar into the wok, let it melt and caramelize then push the chicken back to the middle and combine and coat it with the caramelised sugar and spices.
- Bring heat back to high, pour Chinese cooking wine, bring it to a rapid boil.
- Pour the boiled stock together with taro into the wok, bring back to a boil then simmer in low heat while covered and cook for 30 minutes.
- Season with fish sauce, drizzle sesame oil on top then top with the green parts of the spring onions. Serve.