Chopped Chili Steamed Taro

剁椒蒸芋头

Chopped Chili Steamed Taro — HunanXiangtan home cooking.

Ingredients

• taro root (medium, peeled)
• homemade Hunan chopped chili (duōjiāo)
• garlic
• sesame oil
• white pepper

Instructions

1. Cut peeled taro into 2.5 cm cubes. Place in a pot, cover with cold water, add 1 tsp salt, and bring to boil. Parboil 6 minutes until just tender but still holding shape. (Cubes intact, edges slightly translucent, no mushiness)
2. Drain thoroughly and spread taro cubes evenly in a shallow heatproof dish. Pat dry with paper towel to remove surface moisture. (Dry, matte surface with no glistening droplets)
3. Mix chopped chili, minced garlic, sesame oil, and white pepper in a small bowl. Spoon mixture evenly over taro, pressing gently to coat each cube. (Each cube coated with glossy red paste, no dry patches)
4. Steam over medium-high heat for 12 minutes, until taro is creamy inside and slightly caramelized at edges. (Slightly golden edges; cubes yield softly to spoon pressure)
5. Let rest 2 minutes off heat. Stir gently once before serving to redistribute juices. (Juices pooling faintly between cubes, not watery)