Sweet Potato and Taro with Seafood

Name: Sweet Potato and Taro with Seafood
Total time: 40 min
Ingredients: 1 medium, cut into 2-inch chunks sweet potato; 1 small, cut into 2-inch chunks taro root; 1/4 cup, soaked and drained dried shrimp or scallops; 8-10, hard-boiled and peeled quail eggs; 2 stalks, finely chopped green onions; 1 inch, minced ginger; 2 tablespoons olive oil; 2 cups chicken stock; to taste salt; a pinch white pepper; 1/2 teaspoon (optional) chicken powder

A comforting Chinese home-style dish featuring tender sweet potato and taro simmered with dried seafood in a savory broth. The natural sweetness of the vegetables pairs beautifully with the umami depth of the seafood.

40 min

Medium

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Story

This dish brings together two beloved starchy vegetables—sweet potato and taro—alongside dried seafood for a satisfying meal. The vegetables are briefly parboiled before being simmered in seasoned broth until perfectly tender.

Ingredients

sweet potato 1 medium, cut into 2-inch chunks

taro root 1 small, cut into 2-inch chunks

dried shrimp or scallops 1/4 cup, soaked and drained

quail eggs 8-10, hard-boiled and peeled

green onions 2 stalks, finely chopped

ginger 1 inch, minced

olive oil 2 tablespoons

chicken stock 2 cups

salt to taste

white pepper a pinch

chicken powder 1/2 teaspoon (optional)

Instructions

Prepare the vegetables

Cut the sweet potato and taro root into large, irregular chunks about 2 inches in size. Bring a pot of water to boil, add the chunks, and cook for about 5 minutes until they begin to soften but aren't fully cooked. Drain and set aside.

Build the flavor base

Heat olive oil in a large pan or wok over medium heat. Add the minced ginger and half of the green onions, stirring for about 30 seconds until fragrant. Add the soaked dried seafood and cook for 2-3 minutes, allowing it to release its aroma.

Simmer everything together

Pour in the chicken stock and bring to a gentle simmer. Add the parboiled sweet potato and taro chunks along with the quail eggs. Season with salt, white pepper, and chicken powder if using. Cover and let cook for 10-12 minutes until the vegetables are completely tender and have absorbed the savory flavors.