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Tao Shih-Yeh Style


Tao Shih-Yeh Style
1 pound taro root, peeled and cubed
1 pound potatoes, peeled and cubed
1/2 chicken, with skin and bones, chopped into two-inch pieces
3 Tablespoons vegetable oil
10 cooked chestnuts
10 cooked Chinese red dates, pits removed
1 cup cooked, left-over sea foods
6 cups chicken stock
3 Tablespoons mushroom soy sauce
3 slices peeled fresh ginger
3 cloves peeled fresh garlic
3 Tablespoons flour
1. Heat wok or a large fry pan. add taro, potato, and chicken pieces, and fry until crisp and tan.
2. In a large heat-proof casserole, remove these ingredients and set then aside, and add all other ingredients and steam for two hours, checking to be sure there is enough liquid, then add the removed items. Simmer for another hour, and add half cup of water, as needed.
3. Remove casserole to a trivet, and serve.

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