Fragrant Yam Rice
Deep-fried yam melts into fluffy rice while crisp shallots wait to crown your bowl. Gather your rice cooker and wok for this deeply satisfying family…
Servings: 4 servings
Calories: 650kcal
Equipment
- wok or deep frying pan
- Rice Cooker
Ingredients
- 300 g chicken , sliced
- 350 g yam , cut into 1-cm cubes
- 60 g dried prawns , soaked for 15 mins and drained
Aromatics and oil
- 6 shallots , peeled and sliced
- 1 cup oil
Rice and liquid
- 300 g rice , washed and drained
- 2 tsps light soy sauce
- 875 ml chicken stock
Seasoning for chicken
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp ground white pepper
- 1 tsp light soy sauce
- ½ tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp Chinese rice wine , optional
- 1 tsp corn flour
Garnish
- 1 red chilli , sliced
- spring onions , sliced
Instructions
- Marinate chicken with combined seasoning ingredients and set aside.
- Heat oil in a wok over a medium-high fire. When hot, deep-fry yam cubes for 5 to 8 mins or until just cooked. Remove and set aside.
- Using the same oil, fry shallots until golden. Drain and set aside for garnishing.
- Remove oil, leaving only 3 tbsps oil in the wok. Stir-fry dried prawns until fragrant. Remove and set aside.
- Stir-fry rice in the same oil for 1 to 2 mins.
- Add light soy sauce.
- Remove from wok and transfer to a rice cooker.
- Pour in chicken stock and switch on the rice cooker to cook the rice.
- When stock comes to a boil in the rice cooker, add yam and chicken. Let rice cook until done.
- Fluff cooked rice and allow to rest for 5 mins. Garnish with crisp fried shallots and spring onions before serving.