Chicken Claw Taro

Chicken Claw Taro

　　Chicken Claw Taro is one of the local specialties of Taishan, mainly produced in areas such as Chonglou, Siujiu, and Shuibei. Historical records from the "Xinning County Annals" compiled in the 19th year of the Guangxu reign during the Qing Dynasty mention it, indicating that it has a long history in Taishan. As the name suggests, Chicken Claw Taro is shaped like a chicken’s claw. It is also known as Fan Yu or Konjac, and is a perennial herbaceous plant. Its stem and root are large, often sprouting small lateral roots. A single taro is usually surrounded by curved, elongated smaller taros, typically weighing between two to four pounds. Chicken Claw Taro is a crop with a relatively long growth cycle. Farmers plant the taro sprouts in the lunar first month and harvest them at the end of the year. Fresh Chicken Claw Taro is in season for about two months, and any surplus that isn’t sold is often sliced and sun-dried. Five pounds of fresh taro yields one pound of dried pieces, which are convenient to carry. Though not particularly attractive in appearance, Chicken Claw Taro is highly effective for health and healing, and is locally referred to as “local ginseng.” It has a slightly warm nature, a mildly sweet taste, and contains minor toxins. Some people may experience slight throat itchiness after consumption, while others do not. According to renowned traditional Chinese medicine practitioners, regular consumption of Chicken Claw Taro can stimulate appetite and strengthen the spleen. It is beneficial for conditions such as night sweats, chronic constipation, gastroptosis, chronic hepatitis, back pain, and for those who are physically weak, recovering from illness, or in need of nourishment. Even for healthy individuals, it can enhance resistance and replenish qi and blood; for the sick, it promotes metabolism. Not only is the taro itself highly beneficial, but its leaves and stems are also remarkable. When washed and dried, they can be decocted to relieve fatigue and aid digestion when feeling full or bloated.

　　Fresh Chicken Claw Taro is undoubtedly “great stuff,” but dried Chicken Claw Taro is also “not bad.” In cooking, it is mostly used in soups, as other preparation methods do not bring out its unique qualities as effectively. This is also the result of years of experience among local villagers. Making soup with it is an excellent choice for beating the heat in summer. Speaking of soups, Cantonese people love their soup, and a well-made, ingredient-rich soup is especially sought after. For example, a soup made with dried Chicken Claw Taro, pork spine, and chicken feet is a great option. If you have time, why not try buying the ingredients from the market and making it yourself? Sliced dried Chicken Claw Taro is available not only around Taicheng but also at the Qingping Herbal Medicine Wholesale Market in Guangzhou. Fresh Chicken Claw Taro costs 3 RMB per jin, while dried pieces are 15 RMB per jin. For a family-sized portion, you can buy one jin of pork spine, 8 liang (approximately half a jin) of dried Chicken Claw Taro, four pairs of fresh chicken feet, and two red dates. The amount of water should be adjusted according to the number of people. After boiling over high heat and skimming off the foam, simmer over low heat for three hours before seasoning and serving. The soup has a rich and fragrant taste, making it perfect for cooling down in hot weather. Sharing it around the table creates a delightful, heartwarming meal. Aside from making soup, combining “Chicken Claw Taro” with “black beans” yields the dish “Clay Pot Fish and Black Bean Stewed Chicken Claw Taro,” which is warming, nutritious, and not overly heavy. Another option is “Stewed Chicken Claw Taro with Raw Fish,” a dish that is not only visually appealing and flavorful but also helps clear heat, remove toxins, and reduce internal stomach heat. It holds high medicinal value.