椰汁芋頭炆雞鎚 Coconut Paste Chicken Drummies with Taro

材料:
雞鎚仔一pack、芋頭一包、椰漿1/3杯、水半杯、雞湯半杯、薑、蒜、豉油、糖、鹽、紹酒、生粉各適量

做法:
1. 薑、蒜切片, 芋頭解凍洗淨。
2. 雞鎚仔洗淨滴乾水, 用少許豉油、糖、鹽醃一晚備用。
3. 熱鑊落油, 爆香薑片蒜片, 加雞鎚煎至金黃七成熟, 灒酒兜匀。
4. 加入芋頭, 加水、雞湯煮滾, 用中火炆大約五至十分鐘。
5. 最後加入椰漿輕手拌勻, 煮滾, 打少許生粉芡, 搞掂。

備註:
- 芋頭我用急凍的, 方便好食, 好快炆得淋
- 椰漿要後下, 煮太耐過左火喉就唔香了

Ingredients:
1 pack chicken drummies
1 bag taro
1/3 cup coconut paste
1/2 cup water
1/2 cup chicken broth
ginger
garlic
soy sauce
white sugar
salt
shaoxing wine
cornstarch

Directions:
* Slice ginger and garlic into pieces. Defrost taro, rinse with water, drain and set aside.
* Rinse chicken drummies, drain well. Marinade with soy sauce, white sugar and salt overnight.
* Put oil in heated pan, stir-in ginger and garlic. Pan-fry chicken drummies till brown and medium well. Sprinkle in shaoxing wine, fry and mix well.
* Add taro, water and coconut paste, bring to a boil. Simmer over medium for about 5 to 10 minutes.
* Add coconut paste, gently stir, bring to a boil. Stir in cornstarch water, done.

Notes:
- Frozen taro is what I used, it's convenient and easy to cook
- Coconut paste needs to be added last, the aroma will fade if overcooked