Best Taro Leaf And Chicken Soup Recipes

TARO LEAF AND CHICKEN SOUP

Taro Leaf and Chicken Soup image

For ZWT7... I found a pacific islands cookbook and if I can get my hands on some taro leaves, this sounds like a winner!

Provided by Abi Fae

Categories < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons coconut oil
1 onion, sliced
2 garlic cloves, minced
2 tablespoons gingerroot
1 tablespoon salt, preferably sea salt
8 cups chicken stock
12 taro root leaves, deveined
16 ounces chicken, cut in thin strips
1 teaspoon black pepper

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.

Nutrition Facts : Calories 246.2, Fat 14.9, SaturatedFat 6.2, Cholesterol 49.7, Sodium 1255.9, Carbohydrate 10.4, Fiber 0.3, Sugar 4.4, Protein 16.9

LAU LAU

Lau Lau image

Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.

Provided by Ben S.

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

Ingredients

½ pound salt butterfish, rinsed several times to remove excess salt
½ pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 ti leaves
1 pound taro leaves

Steps:

Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
Place the bundles in a large steamer, and steam for 3 to 4 hours.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7.6 g, Cholesterol 98.7 mg, Fat 13.3 g, Fiber 4.2 g, Protein 33.4 g, SaturatedFat 2.6 g, Sodium 1422 mg, Sugar 3.4 g

COCONUT CHICKEN AND TARO ROOT

Coconut Chicken and Taro Root image

This Chinese dish has taken a new dimension - it's made with coconut milk! Chicken is simmered with taro, shallots, ginger, and coconut milk. It's delicious with steamed rice.

Provided by tonytsang

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 58m

Yield 2

Number Of Ingredients 16

Ingredients

1 tablespoon cornstarch, or more to taste
1 tablespoon water
1 ½ teaspoons light soy sauce
1 ½ teaspoons white sugar
1 teaspoon salt
2 skinless chicken thighs, cut into small chunks
oil for deep frying
1 taro, peeled and cut into small chunks
1 tablespoon vegetable oil
2 shallots, chopped
2 slices fresh ginger
water to cover
1 (14 ounce) can coconut milk
4 leaves basil
salt to taste
1 pinch white sugar, or to taste

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.

Nutrition Facts : Calories 765.7 calories, Carbohydrate 22.7 g, Cholesterol 68.4 mg, Fat 67.2 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 41.6 g, Sodium 1470.7 mg, Sugar 5.3 g