CHICKEN PUMPKIN TARO COCONUT SOUP -- 椰汁香芋南瓜雞

椰汁香芋南瓜雞
Chicken, pumpkin, and taro with coconut milk.

材料 Ingredients:

雞: 半隻, 斬/切五,六塊 (half a chicken, cut into five or six chunks)。
芋頭: 3両 (four ounces taro, peeled and chunked)。
南瓜: 3両 (four ounces pumpkin, peeled and chunked)。
冬菇: 5隻, 切片 (five black mushrooms, sliced)。
芹菜: 2條, 切段 (two stalks celery, coarsely cut)。
葱頭: 1顆, 切成 (one onion, chopped)。
葱: 1粒, 切成 (one scallion, chopped)。
椰汁: 8湯匙 (six TBS coconut milk)。
上湯: 少許 (small quantity superior stock)。
生粉: 少許 (small quantity cornstarch)。


製法 / 做法 Jai faat / Joh faat:

Rinse the chicken, rub it with a little cornstarch and set is aside. Gild the taro and pumpkin separately in oil, set aside.

Quick fry the onion till fragrance rises, add the celery and stirfry, add the mushroom and chicken pieces and turn to coat and incorporate. Splash liberally with the superior stock, add the taro, then add the coconut milk and the pumpkin. Let it simmer for about five to ten minutes, and strew the chopped scallion over ere serving.



Originally here: http://atthebackofthehill.blogspot.com/2013/11/cantonese-food-dutch-uncle-and.html.