Taro and chicken meatballs stewed in soup

Peel the taro, place it on a steamer, and steam it to a softness that makes chopsticks pass through easily. Depending on the size, the steaming time is approximately 15 minutes.

Place the frying pan over medium heat and add steamed taro to the mixture after adding [A]. Cover with a disposable lid and simmer for about 10 minutes.

Make chicken meatball seeds.
In a bowl, mix the minced chicken, oyster sauce, salt and pepper, and once the meat is combined, add the beaten eggs and potato starch and mix again.

Grate the onions, squeeze out the water thoroughly, then add only the fruit part and mix well.

Put the Chinese soup in another pot, heat it, and when it boils, toss the seeds from [4] into bite-sized pieces.

Combine [2] with [5] and simmer slowly over low heat for another 15-20 minutes. As long as the flavor soaks in the taro, it's fine.

Serve in a bowl and sprinkle with kinome buds if you like to finish.