• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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