Chicken and Taro in Creamy Sauce

• 2 Chicken thighs
• 5 Satoimo (taro root)
• 1/2 Minced Japanese leek
• 1 clove Ginger (minced)
• 5 tbsp Hon-Mirin (real mirin)
• 4 tbsp Soy sauce
• 3 tbsp Sake
• 2 tsp Sugar
• 1 Plain flour
• 1 Vegetable oil

1. Peel the taro and slice into 1cm rounds (or half-moons) and briefly boil.
2. Cut the chicken into bite-sized pieces.
3. Score the chicken to prevent the pieces from shrinking.
4. Mix together the ingredients.
5. Coat the taro and chicken in flour and shake off any excess.
6. Heat a generous amount of oil in a pan, saute the taro over medium heat, then remove from the pan.
7. Add more oil to the pan, saute the chicken, then wipe the excess oil with a paper towel.
8. Return the taro from Step 4 to the pan and pour in the sauce from Step 2.
9. Increase the heat to high and stir well.
10. Once the sauce has reduced slightly, remove from heat and serve.

chicken, clove ginger, soy sauce, sake, sugar, flour, vegetable oil

Taken from cookpad.com/us/recipes/152266-chicken-and-taro-in-creamy-sauce (may not work)