Braised Chicken and Taro

There are a number of ways to cook chicken with taro.  One of the simpler ways is braising in a soy sauce "broth" or sauce.

The recipe:

500 grams boneless chicken thighs, sliced into fourths
1 tablespoon light soya sauce
1/2 tablespoon Shao Xing wine
1/2 teaspoon cracked white peppercorns
1/2 tablespoon cornstarch

400 to 500 grams taro (Chinese variety), cubed

4 thin slices of ginger
4 cloves garlic, smashed
2 stalks onion leeks, sliced diagonally, white and green parts separated

1 cup chicken broth
1/4 cup milk or coconut cream, or more to taste
2 to 4 tablespoons light soya sauce (depending upon personal taste and saltiness of soy sauce)
1 cup straw mushrooms, parboiled (optional)

Marinate the chicken pieces in soy sauce, Shao Xing wine, pepper and cornstarch.  Let stand 10 to 15 minutes.

Meanwhile, saute the ginger, garlic and the white parts of the leeks.  Add the chicken and stir fry a few minutes, until lightly browned.  Throw in the taro and stir fry several seconds.  Add in the chicken broth, milk, soya sauce and mushrooms (if using).  Season with salt and pepper, to taste.  Simmer about 20 to 30 minutes, until taro is soft and tender (cooking time depends on the size of the chicken and taro pieces).  Garnish with the green parts of the leeks.

Note:  I used light soya sauce which makes the dish look a bit pale.  Dark soy sauce may be used instead but add cautiously since dark soy sauce tends to be saltier than light soy sauce.