Step-by-Step Guide to Prepare Super Quick Homemade Satoimo (Taro Root) and Chicken in Cream Sauce
Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week Satoimo (Taro Root) and Chicken in Cream Sauce. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Satoimo (Taro Root) and Chicken in Cream Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Satoimo (Taro Root) and Chicken in Cream Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Satoimo (Taro Root) and Chicken in Cream Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Satoimo (Taro Root) and Chicken in Cream Sauce using 10 ingredients and 5 steps. Here is how you can achieve that.
Satoimo was in season, so I came up with this recipe thinking it'll go great with chicken in a cream sauce!
I microwave the satoimo in a silicone steamer for about 7 minutes, and then let it rest (steam) for about 2 minutes. You can also put them in a heat proof container and microwave with gently covered plastic wrap. Please make sure they are cooked through by inserting a skewer in the middle.
You can pour this over rice, or toss with a penne pasta. Recipe by uzukaji
Ingredients and spices that need to be Prepare to make Satoimo (Taro Root) and Chicken in Cream Sauce:
- 4 Satoimo (taro root)
- 1 portion Chicken thigh
- 3 slice Bacon
- 100 ml Heavy cream
- 50 ml Milk
- 1 tsp Olive oil
- 2 tbsp Grated cheese
- 1 tsp Consommé soup stock granules
- 1 dash Black pepper
- 1 Salt and pepper
Instructions to make Satoimo (Taro Root) and Chicken in Cream Sauce
- Cut the satoimo into bite-sized pieces and cook through. Cut the chicken into small bite-sized pieces and season with salt and pepper. Cut the bacon into 1 cm wide strips.
- Heat olive oil in a frying pan and sauté the chicken. Once browned, add the bacon and sauté.
- Lower the heat (lower medium heat) and add the heavy cream and milk. Once it starts to bubble, add the consomme and grated cheese.
- Add the cooked satoimo, mix it all together and it's done!
- Make it into a cafe style lunch plate if you'd like.
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