ADD fresh huai shan, also known as shao yao and wild Chinese yam, to your diet to tap into its nourishing and immune system-strengthening properties. This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 150 g chicken drumstick meat (deboned and cubed)
- 150 g fresh Huai Shan (peeled and cut into slices or desired shapes)
- 1 tbsp oil
- 4 - 5 thin slices young ginger
- 1 stalk spring onion (cut into lengths)
- 1 stalk celery (sliced at a slant)
- 15 g red capsicum (cut into triangles)
- 15 g green capsicum (cut into triangles_
- 1 tbsp kei chi (goji berry)
- 150 ml water
- [Marinade] :
- 1/4 tsp salt
- sesame oil to taste
- 1 tsp tapioca flour
- [Seasoning] :
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp pepper
- 1/4 tsp sugar
- 1/2 tsp chicken stock powder
- Season chicken with the marinade for 10 minutes.
- Scald fresh huai shan slices in boiling water briefly for 2-3 minutes. Dish out and put aside.
- Heat oil in a wok and stir-fry ginger and spring onion until fragrant. Add in marinated chicken, toss and fry briskly.
- Add scalded huai shan slices and the rest of the ingredients, except water. Fry briefly and add seasoning. Pour in the water and simmer for 6-7 minutes or until gravy has thickened. Dish out.