1. Wash the cabbage and cut into sections for later use.
2. Peel the small taro, wash and cut into small pieces for later use.
3. Cut green onions into small pieces.
4. Heat the wok, add cooking oil to heat and sauté the shallots.
5. Add taro and stir fry twice.
6. Pour in a bowl of water and bring to a boil. Cover the lid and simmer the cooked taro over medium-low heat.
7. When the taro 8 is mature, add cabbage and stir-fry evenly and continue to simmer until the taro is cooked.
8. Add salt and chicken essence and stir-fry evenly, then turn off the heat and eat.
