Chicken Claw Taro Sprouts

Chicken Claw Taro Sprouts

　　As the name suggests, chicken claw taro resembles a chicken’s claw: a central taro surrounded by curved, elongated smaller taros, typically weighing between two to four pounds. Chicken claw taro is a crop with a long growth cycle — farmers plant the taro sprouts in the fields during the first lunar month and harvest them at year’s end. Though not particularly tasty, it is highly effective for improving health and treating ailments, hence earning the nickname “local ginseng.”

　　Chicken Claw Taro Sprouts (Enping)

　　Chicken Claw Taro Sprout Soup

　　This soup is very popular in Taishan and Enping in the Five Counties region. The following method is provided for reference.

　　Ingredients: 500g chicken claw taro sprouts, 30g soybeans, 300g pork bones, one slice of ginger

　　Method: 1. First, peel the outer skin of the chicken claw taro, wash it, and cut it into sections about 6cm long. Remove the skins from the soybeans.

　　2. First, boil the pork bones in water until it comes to a rolling boil. Then add the chicken claw taro sprouts and soybeans. Simmer over high heat for 1 hour, then reduce to medium heat and simmer for another 2 hours.

　　It is now ready to serve.

　　Benefits: Sweet and delicious, aids digestion and strengthens the stomach. It has a mild nature and is suitable for both people with cold or hot body constitutions.

　　If raw chicken claw taro is accidentally consumed, seek medical attention immediately. Possible adverse reactions after eating raw chicken claw taro include: throat swelling, numbness of the mouth and tongue, high fever, limb weakness, and persistent vomiting.