材料：
雞中翼8隻
椰汁100毫升
淡奶80毫升
紅及黃椒各半個
芋頭500克
葱2條
蒜頭2粒
生抽1茶匙
糖少許
醃料：
糖少許
鹽 少許
胡椒粉少許
粟粉1茶匙
鮑汁1茶匙
生抽 1茶匙
老抽 少許
紹酒 1茶匙
做法：
1.
雞翼剪半，加入醃料拌勻。芋頭刨皮，芋頭對切，再切片。黃、紅椒去籽，切塊。蒜頭切碎，切葱花。
2.
燒熱稍多量的油，放入芋頭半煎炸，反轉煎另一面，挾起。另起鑊，燒熱油，爆炒雞翼至兩面金色，盛起。
3.
燒熱油，爆蒜、葱，加入雞翼拌炒，加水至到面，加入生抽和糖，放芋頭，蓋上，收中火燜30分鐘。加入紅、黃椒，下椰汁和淡奶，煮至醬汁收稠。


Braised wingette and taro with coconut milk
Ingredients:
Wingette 8 pcs
Coconut milk 100ml
Evaporated milk 80ml
Red and yellow bell pepper 1/2pc each
Taro 500g
Green onion 2pcs
Garlic 2 cloves
Soy sauce 1 teaspoon
Sugar Little
Marinade:
Sugar Little
Salt Little
Pepper Little
Corn starch 1 teaspoon
Abalone sauce 1 teaspoon
Soy sauce 1 teaspoon
Dark soy sauce Little
Shao Xing wine 1 teaspoon
Steps:
1.
Cut wingette into two.Marinate wingette with marinade. Peel off skin of taro, cut in half, then cut in slices. Take out seeds of bell peppers. Cut both two bell peppers in strips and cut in chunk. Shred garlic and green onion.
2.
Heat oil, shallow fry taro until turn golden colour. Pick it up. Heat the oil, pan-fry wingette until turn golden brown. Pick it up.
3.
Heat the oil, pan-fry garlic and green onion. Stir fry with wingette. Put water until cover the wingette. Put in soy sauce and sugar. Put in taro. Cover the lid and cook in mid-heat for 30 minutes. Put in bell peppers, coconut milk and evaporated milk. Cook until the sauce is thicken.