Steamed Taro with Chopped Chili
A classic Hunan dish: tender, creamy taro coated with savory and spicy chopped chili. Steaming preserves natural flavors, making it a simple yet satisfying side that pairs perfectly with rice.
Ingredients
7 items- Taro 500 g
- Chopped chili (Duo Jiao) 3 tbsp
- Garlic 3 cloves
- Spring onions 2
- Salt 1/4 tsp
- Light soy sauce 1 tsp
- Vegetable oil 1 tbsp
Nutrition
Steps （5 steps）
Wear gloves to peel and cut taro into 2 cm chunks. Rinse under water to remove surface slime, then drain.
Arrange taro chunks in a deep plate; sprinkle evenly with salt, light soy sauce and minced garlic.
Spread the chopped chili with its liquid evenly over the taro, making sure each piece is coated.
Bring water to a boil in a steamer over high heat. Place the plate inside, cover, and steam over medium heat for 20 minutes, until taro is tender and a chopstick can easily pierce through.
Remove the steamed taro, sprinkle with spring onions. In a small pan, heat 1 tbsp oil until smoking and pour it over the spring onions and chili to release fragrance.
Tips
Wear gloves when handling taro to avoid skin irritation from its sap. Since chopped chili is already salty, adjust salt accordingly. Steaming time depends on the size of taro chunks; test with a chopstick.
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