Taro and chicken meatballs simmered in soup

Peel the taro and place it in a steamer, then steam until it is soft enough that you can easily pierce it with chopsticks. Steaming time will vary depending on the size, but it should take about 15 minutes

Place a frying pan over medium heat, add [A], mix well, then add the steamed taro. Cover with a drop lid and simmer for about 10 minutes

Prepare the chicken meatball mixture.
In a bowl, combine ground chicken, oyster sauce, salt, and pepper and mix. Once the meat comes together, add the beaten egg and potato starch and mix further.

Grate the onion, squeeze out the water thoroughly, then add only the onion seeds and mix well

Put Chinese soup in another pot and heat it. Once it boils, add the seeds from [4], breaking them into bite-sized pieces

Add [2] and [5] and simmer over low heat for another 15 to 20 minutes until the flavor is absorbed into the taro

Serve in a bowl and sprinkle with kinome leaves to taste