INSTANT POT TARO RECIPES

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STEAMED SPARE RIBS AND TARO (INSTANT POT) - ASSORTED EATS



Steamed Spare Ribs and Taro (Instant Pot) - Assorted Eats image

Steamed spare ribs with black beans is a classic dim sum dish. This quick recipe results in tender ribs, soft taro, and a savory sauce.

Provided by Rachel

Categories     Main Course

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 3

Number Of Ingredients 10

400 grams pork spareribs ((cut into 1 inch cubes, about 1 lb))
3 cloves garlic (minced)
1 tbsp ginger (minced)
1 tbsp fermented black beans
1 tbsp soy sauce
1 tbsp Shaoxing wine ((or rice wine))
1/4 tsp white pepper
2 tsp oil
1 tbsp cornstarch
200 grams taro

Steps:

  • Wash the cubed spareribs in water until they turn whitish and pale to remove the excess blood. Drain or pat dry.
  • In a bowl, combine the pork, garlic, ginger, black beans, soy sauce, Shaoxing wine, and white pepper. Let the mixture marinate for at least 30 minutes.
  • Add the oil and cornstarch to the marinated ribs and mix to combine.
  • To pressure cook: Chop the taro into 1/2 inch cubes. Fill the pressure cooker with water and place the bowl of ribs inside. Cook on high pressure for 15 minutes, then natural release for 5 minutes. Mix in the chopped taro. Pressure cook on high again for an additional 5 minutes and quick release.
  • To steam: Thinly slice the taro. Place the taro on the bottom of a plate and place the marinated ribs on top. Steam on medium high heat for 40 minutes or until both the pork and taro are tender.

Nutrition Facts : Calories 570 kcal, ServingSize 1 serving

COCONUT CHICKEN AND TARO ROOT RECIPE | ALLRECIPES



Coconut Chicken and Taro Root Recipe | Allrecipes image

This Chinese dish has taken a new dimension - it's made with coconut milk! Chicken is simmered with taro, shallots, ginger, and coconut milk. It's delicious with steamed rice.

Provided by tonytsang

Categories     Meat and Poultry    Chicken    Chicken Thigh Recipes

Total Time 58 minutes

Prep Time 15 minutes

Cook Time 28 minutes

Yield 2 servings

Number Of Ingredients 16

1 tablespoon cornstarch, or more to taste
1 tablespoon water
1?½ teaspoons light soy sauce
1?½ teaspoons white sugar
1 teaspoon salt
2 skinless chicken thighs, cut into small chunks
oil for deep frying
1 taro, peeled and cut into small chunks
1 tablespoon vegetable oil
2 shallots, chopped
2 slices fresh ginger
water to cover
1 (14 ounce) can coconut milk
4 leaves basil
salt to taste
1 pinch white sugar, or to taste

Steps:

  • Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
  • Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
  • Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
  • Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.

Nutrition Facts : Calories 765.7 calories, CarbohydrateContent 22.7 g, CholesterolContent 68.4 mg, FatContent 67.2 g, FiberContent 2.6 g, ProteinContent 24.9 g, SaturatedFatContent 41.6 g, SodiumContent 1470.7 mg, SugarContent 5.3 g

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