Coconut Milk and Taro Stew Duck thigh Pot

Coconut Milk and Taro Stew Duck thigh Pot


Large Taro


Smoke duck thigh2
Green Onions2
Ginger, garlica few


Chicken Soup½ cup
Water2 cups
Coconut milk¾ cup
Sugar¼ teaspoon
Salt¼ teaspoon
Pepper a little


1.Chop smoke duck thigh into pieces, with hot boiled for 3 minutes to remove grease and salt, and picked up for dry.

2.Peel the large taro and cut into pieces, steam for about 15 minutes.

3.Heat up wok, saute ginger, garlic, add smoke duck thigh, stir fry a while, add chicken soup, water, medium fire for 20 minutes, plus the coconut milk, sugar, salt, pepper, taro, mix gently and cook it, and finally add green onions.

4.Pour materials into the pot, warm it up and ready to serve.


1. Steam large taro first and cook for a while, easy boiled. Due to starch, no starch needs more soup.

2. Smoke duck thigh is salty, to mix with coconut milk to taste better.

Recipe and Photo developed by Master Chef James Leung