Taro rice with chicken

Redefining Recipes for the Digital Age

Ingredients

Wash and wipe dry the chicken meat
Cut the chicken into pieces, cut according to your taste.
Put the chicken pieces into a container and add all the spices 1/4 tsp pepper powder 1/2 tsp salt 1 tsp sesame oil 1/2 tbsp oyster sauce 1 tbsp sweet potato flour then stir well
After stirring and letting it rest for 20-30 minutes
Peel the taro and cici
After peeling, peel and wash
Cut into several pieces then
Cut into small pieces or according to taste
Wash again after cutting, strain and drain.
Peel the garlic
Finely chop
Wash the dried shrimp
Chopped shrimp
Wash the rice
Heat the pan and add 1 tbsp oil
Add chopped garlic
Stir-fry until fragrant
Add rice
Stir-fry until the water reduces
Put the sautéed rice into the rice cooker.
Add 400 ml of clean water
Add oil to the pan
Add the chopped shrimp
Stir-fry until foamy
Add the cut taro
Stir-fry briefly
Leave for a while, turning occasionally until golden brown, no need for it to be crispy.
After the yellow taro is placed on top of the rice
Add another 1 tbsp oil to
Add the chicken pieces
And stir-fry
Once it turns yellow, turn off the heat.
Add to the rice cooker
Close the rice cooker and cook until done. Cooking time may vary, not all rice cooking times are the same, and here I don't add any more salt when cooking.
This is after the rice has been cooked for a few minutes, okay?
Then stir back and forth
Taro, chicken rice, ready to be served with tomatoes and chili sauce as a sweetener and to enhance the appearance.