1. Rinse and cut chicken leg into sections; Blanch in boiling water for 1 minute so as to drain the fat and blood; Remove and immediately rinse in running water for a while; Add seasoning (1) and mix well; Marinate for 30 minutes.
2. Rinse taros; Cook the taros with the skin on and water covered until done (about 15 minutes); Remove and immediately rinse in running water; Peel and cut into 2 halves.
3. Heat a wok with 1t oil; Return chicken sections to the wok; Add seasoning (2) and 1 cup of chicken stock; Cook over a medium heat for 10 minutes; Add halved taros and simmer over a low heat until the taros have become soft and the sauce has thickened. Ready to serve.
COOKING TIPS:
1. When handling taro, it is better to wear gloves as taro has saponin which could cause itchy.
2. Taro and banana should not be taken at the same time.
