1. Taro soup with chicken
Preparation
35 minutes
Difficulty
Easy
Ingredients for Taro soup with chicken For 3 people
Chicken 500 gr Taro 300 gr Minced garlic 1 tablespoon Minced shallots 1 tablespoon Shrimp paste 1 tablespoon Fish sauce 1/2 tablespoon Cooking oil 1 tablespoon Coriander 50 gr Common spices a little (salt/seasoning powder/msg/sugar)
How to choose fresh and delicious chicken
- Choose chicken meat that has a natural pink-red color, not too light or too dark. Especially, the chicken should not have bruises or blood spots.
- If buying pre-processed and packaged meat, be sure to check the expiration date and packaging date. Check if the bag’s opening is intact.
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Prepare taro
Pe the taro, then place it in a basin of water mixed with a little salt to prevent browning, and proceed to cut it into bite-sized pieces.
How to peel taro without itching:
- Wear gloves while peeling.
- Boil taro with diluted salt water.
- Let the taro dry while peeling.
- If you happen to itch from peeling taro, you can hold your hands over fire, soak them in salted lemon water, or crush green banana leaves and apply them to the itchy area for about 10 minutes to reduce itching!
Sauté taro
Put a pot on the stove and add 1 tablespoon of cooking oil to the pot; when the oil is hot, add minced onion and garlic to sauté until fragrant, then add the taro and sauté over medium heat for about 2 minutes until the taro is cooked.
Sauté chicken
Add the chicken to the pot with the taro and sauté the chicken evenly for about 5 minutes until the chicken meat is firm.
Tip: Sautéing the chicken will help it render fat, firm up, and absorb the seasoning better, making the dish more delicious.
Cook the soup
Add about 1.5 liters of water to the pot and wait for it to boil, then season with 2 teaspoons of seasoning powder, 1/2 teaspoon of salt, 1/3 teaspoon of monosodium glutamate, and 1/2 tablespoon of fish sauce. After that, turn off the heat and taste again to adjust according to your preference. Sprinkle some green onions and a little pepper on top to finish.
Final product
The taro soup with chicken is simple to make, visually appealing, and delicious with the rich broth of chicken and taro, promising to make the family meal more enjoyable.
Sister Linh Nguyen shared the taro chicken soup recipe with TasteVN. With this recipe, I hope to bring new flavors to family meals.
See details: How to cook taro chicken soup (recipe shared by a user)
2. Taro soup with bones
Preparation
35 minutes
Difficulty
Easy
Ingredients for Taro soup with bones For 2 people
Taro 100 gr Pork bones 100 gr Carrot 40 gr Green onion 1 tablespoon Shallots 1 tablespoon (sliced thin) Fish sauce 1 teaspoon Spring onion 30 gr Cooking oil 1 tablespoon Common spices A little (salt/pepper/seasoning sugar)
How to choose fresh ingredients
How to choose good pork bones
- Good pork bones usually have a fresh color, not pale and no strange odor.
- The temperature of the bones when buying also affects their freshness; avoid cold bones as they may have been chilled and are no longer fresh.
- Bone diameter about 2 – 3 finger joints is ideal, larger if from a sow as it will taste better.
- Avoid small bones as they come from younger pigs that may have been sick, leading to early slaughter. These bones should not be purchased for safety.
How to choose fresh carrots
- Choose those of moderate size, with a straight, elongated shape toward the tail, smooth skin, firm to the touch and slightly hard.
- Choose carrots that are bright, dark orange, with fresh green tops tightly attached to the root.
- Avoid overly large carrots, especially those with thick tops and shoulders.
See more: How to choose fresh carrots for cooking
-800x450-7.jpg "2 Simple and Delicious Ways to Cook Taro Soup with Chicken and Pork Bones 16")
How to make Taro soup with bones
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Prepare the pork bones
Buy pork bones and blanch them briefly in boiling water with a little salt for about 2 minutes, then remove and wash clean with cold water and let drain.
Tips for cleaning pork bones, no odor
- Another useful tip is that you can add a little white wine to the water when blanching the pork bones. The wine effectively eliminates the odor.
- You can also use lemon, vinegar, salt, or ginger to rub on the pork bones and let sit for about 5 – 10 minutes before rinsing with water.
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Prepare taro and carrots
Peel the taro, then wash it clean.
Tip: Wear gloves while peeling the taro to avoid itching.
Wash the carrots, peel them, then cut them into bite-sized pieces.
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Sauté the bones
Place a pot on the stove and add 1 tablespoon of cooking oil into the pot. When the oil is hot, add 1 tablespoon of sliced shallots, 1 tablespoon of green onions, and the blanched pork bones to sauté for about 3 minutes until the meat is firm.
Tip: Sautéing the bones before cooking the soup will help the meat bones become firmer and absorb the spices better.
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Simmer the bones
Still in the pot where you sautéed the bones, add 1 liter of water along with 1 tablespoon of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of fish sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper, then cover the pot and simmer the bones for 20 – 25 minutes.
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Cook the soup
Add carrots and taro into the pot, cover it again and cook for another 5 minutes until the ingredients are cooked, then season to taste and turn off the heat, sprinkle some pepper and green onions on top to finish.
Tip: During the cooking process, you should skim off any foam (if any) to make the soup clearer and tastier.
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Final Product
The taro soup with bones promises to be a family favorite, with delicious sweet broth from the bones combined with the appealing chewy taro. The dish should be served hot to fully enjoy the flavor!
Sister Thao successfully cooked the taro soup with bones and shared it with TasteVN. Cooking and sharing her recipes with everyone is her joy.
See details: How to cook taro soup with bones (recipe shared by a user)
How to choose good taro:
- Shape: Good taro has a round shape like a chicken egg, with a rough skin and many roots. Fresh tubers often have a lot of dirt stuck to the skin.
- Avoid choosing tubers with many dark spots or rotten areas, as these are often signs of spoiled taro.
- Avoid buying large, elongated tubers, as they may be other types of taro mixed in by the seller to deceive buyers.
- Size: It is advisable to choose smaller tubers because they tend to be sweeter and chewier than larger ones.
- Type of tuber: It is better to choose cluster taro rather than a single tuber. If it is old taro, only choose the small tubers and avoid the large one (the biggest tuber in the cluster), as this one is often fibrous and not tasty.
- If it is fresh taro, you should choose the large tuber because fresh taro is usually firm, fluffy, and sweeter than the young ones.
How to peel taro without itching:
- The first and most effective way is to use gloves to peel the taro, which will limit the contact of the taro sap with your hands.
- After purchasing the taro, you should not wash it immediately but should keep the layer of dirt on the outside and peel it with dry hands. Then soak the taro in diluted salt water for about 10 minutes, and rinse it clean with water.
- You can also lightly roast the taro on the stove to dry the skin a bit, which also helps reduce the sap flow.
- Additionally, keeping the taro tubers dry will also help limit sap leakage and reduce itching.
See more
The above is a recipe guide for 2 ways to cook taro soup with chicken and pork bones that is simple and appealing for the whole family. TasteVN wishes you success!
* Refer to images and recipes from 2 YouTube channels Wife’s Kitchen and TasteShare
