Recipe Ingredient
- 200 g vegetarian chicken
- 1 tsp light soya sauce
- 1/4 tsp pepper
- 300 g yam
- Oil for deep-frying
- Sauce ingredients:
- 1 tbsp oyster sauce
- 1 cube fermented red beancurd (nam yee)
- 1/2 tsp Chinese five spice powder (ng heong fun)
- 1/4 tsp pepper
- 1 tsp light soya sauce
- 1 tsp thick soya sauce
- 1½ tbsp sugar
- 1 tsp Shao Hsing Hua Tiau wine
- 1/2 cup water
Instructions
- Cut yam into 1 cm thick round slices. Trim one side of the round into a neat piece.
- Lightly marinate vegetarian chicken slices with light soya sauce and pepper and leave aside for 20-30 minutes.
- Deep-fry yam slices until lightly browned. Drain from oil.
- With the remaining oil deep-fry the marinated vegetarian chicken pieces until lightly golden.
- Arrange the vegetarian chicken pieces, alternately with the yam, to fill a heatproof dish. Pour the combined sauce ingredients evenly over.
- Steam over rapidly boiling water for 40-45 minutes. Serve immediately.
