Braised Chicken with Taro

Taro is widely used across the world but its versatility is most manifest in Chinese cookery, where it is a particular favourite of Fuzhou chefs, turning up in many dishes either mashed and wrapped or added as a starchy staple to stews and stir-fries. Taros can be as large as papayas or as small as plums, their white flesh stippled with brown or purple.