Recipe Ingredient
- 300g yam
- 45g wheat starch or tang mein fun
- 50g shortening
- Seasoning:
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp Chinese five-spice powder
- 1/4 tsp pepper
- 750g beehoon
- Filling:
- 200g chicken meat, skinned and cubed
- Seasoning for the chicken:
- 1/2 tsp oyster sauce
- 1/4 tsp sugar
- A dash of pepper
- A pinch of salt and sugar
- 2 tbsp oil
- 1/2 tsp sesame oil
- 1 tsp chopped garlic
- 2 dried mushrooms, soaked and cubed
- 3 water chestnuts, cubed
- 25g carrot, diced
- 5 baby-corn shoots, diced
- 50g deep-fried cashewnuts
- Seasoning (combine):
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 tsp chicken stock granules
- A dash of pepper
- 1/2 cup water or stock
- 1/2 tsp corn flour
Instructions
- Steam the yam until cooked. Mash the yam and add shortening, seasoning and wheat starch. Mix thoroughly until mixture becomes a paste and does not stick to your hands. Chill in the refrigerator for 30 minutes.
- Remove yam paste and shape into a ring. Deep-fry the ring in hot oil until golden brown. Deep-fry the beehoon until crispy. Dish out and place on a large plate. Place the deep-fried yam ring over the crispy beehoon.
- Heat oil and sesame oil in a wok, saute garlic until fragrant. Add the seasoned chicken and stir-fry well. Stir in mushrooms and the rest of the ingredients. Mix in combined seasoning.
- Bring to a boil then simmer for one to two minutes until the gravy turns thick. Pour the mixed vegetables into the yam ring and serve the dish immediately.