Stewed Chicken and Satoimo

Stewed Chicken and Satoimo

Delectable flavor from soy sauce and oyster sauce.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7 oz.)

200 g (7.1 oz.)

80 g (about 2-3/4 oz.)


1/2 clove


1/2 Tbsp


1 Tbsp

1/2 Tbsp


  1. Cut the chicken into large bite-size pieces.  Peel the satoimo and cut evenly into 2-3 pieces.  Boil starting from cold water, then strain.
  2. Cut the carrot into large bite-size pieces.
  3. Boil the string beans in salted water, then divide them into 3 equal pieces.
  4. Heat the cooking oil in a pan, and fry the chicken and garlic.  Add in (3) and stir fry.  Pour in 2 cups of water, then once boiling, scoop off the scum that forms on surface.
    Add in (2) and boil for 7-8 minutes.
  5. Season with (A).  Once 1/3 of (A) remains, add (4) and mix well.

Cooking Basics

Satoimo/Japanese taro - peeling for six sides

Peel the satoimo to create a six-sided shape. Doing so increases aesthetic appeal, and is especially recommended for Japanese-style simmered dishes served for guests. First thinly slice off the top and bottom, then adjust each width while peeling vertically to create six even sides. Once a section is peeled, peel the section on the opposite side next, rather than the section beside, as this will make it easier to create equal-sized peeled sections.

Carrots - random cut

Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.

Garlic - crushing

Peel the thin skin, then cut into half vertically. Place the cut side down to prevent the garlic from moving around during cutting. Place a flat object on top and press down to crush. The flatside of a knifeblade can also be used, however a wooden spatula is safer as it is less likely to slip during crushing.


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