Rice with Chicken and Taro Root

12 ounces boneless, skinless chicken breast halves, cut into pieces 1 1/2 teaspoons cornstarch or chestnut powder 3 1/2 teaspoons MAGGI Seasoning Sauce - divided use 4 1/2 teaspoons MAGGI Instant Chicken Flavor Bouillon - divided use 2 teaspoons granulated sugar - divided use 1/2 teaspoon salt 1 tablespoon vegetable or cooking oil 1 teaspoon dark soy sauce 1 teaspoon MAGGI TASTE OF ASIA Cooking Soy Sauce 1/4 cup vegetable oil 2 cups peeled, diced taro root 1/2 cup dried shrimp, soaked in hot water until soft and diced 4 cups water 3 cups rice 4 to 5 dried shiitake or brown mushrooms, soaked in hot water until soft

Combine chicken, cornstarch, 1 1/2 teaspoons seasoning sauce, 1 teaspoon bouillon, 1 teaspoon sugar and salt in medium bowl. Set aside to marinate.
Combine 1 tablespoon oil, remaining 2 teaspoons seasoning sauce, remaining 1 teaspoon sugar, dark soy sauce and cooking soy sauce in small bowl. Set aside.
Heat 1/4 cup oil in wok or large skillet over medium-high heat. Add taro root; cook, stirring frequently, for 5 to 7 minutes or until thin fried skin forms. Remove from pan. Add shrimp meat; cook, stirring frequently, for 2 to 3 minutes or until softened. Remove from pan.
Combine water, rice and remaining 3 1/2 teaspoons bouillon in rice cooker. Turn rice cooker on. Once the water has started boiling, add taro root and shrimp; cover. Cook for 12 to 15 minutes or until rice is cooked through and water has evaporated.
Cover cooked rice mixture with chicken and mushrooms; cover. Cook for 15 to 30 minutes or until chicken is cooked through. Pour sauce over top.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 380 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 1 g Cholesterol: 35 mg Sodium: 1030 mg Carbohydrates: 61 g Dietary Fiber: 1 g Sugars: 2 g Protein: 17 g

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