Wednesday, June 9, 2010

Chicken in Crispy Yam Recipe


I made a mistake of trying to substitute Tang Ming flour (wheat starch) with rice flour and also baking the dish instead of deep frying it. Therefore my chicken in crispy yam dish turned out a little bread like instead of crispy and fluffy! Actually, I also don't have Tang Ming flour in stock. Texture aside, the dish actually tasted quite good and have nice yam flavours. So I guess for a better texture, we better stick to Tang Ming flour! LOL!

Ingredients for chicken fillings
Chicken meat from ½ chicken
Garlic, 3 cloves, minced
Light Soya sauce, 1 tablespoon
Dark soya sauce, 1 teaspoon
Five spice powder, 1 teaspoon
Sesame oil, 1 teaspoon
Pepper to taste
Corn flour, 3 tablespoons and water mixture
Salt to taste
Sugar to taste

Ingredients for yam flour pastry
Tang Ming Flour, 1 cup
Yam, 1 medium, cut into cubes, steamed and mashed
Pepper to taste
Shortening, 2 tablespoons
Sugar, 1 tablespoon
Salt to taste
Oyster sauce, 1 tablespoon
Corn flour, 2 tablespoon
Soda Bicarbonate, 1 teaspoon

Heat up frying pan and put in some oil. Sauté garlic until golden brown and add in the chicken meat. Add light soya sauce, dark soya sauce, sesame oil, pepper, salt and sugar. Fry for a short while. Pour in the corn flour and fry until the mixture turns sticky. Put aside. Knead yam and tang ming flour mixture, adding water slowly. Add pepper, shortening, salt, sugar, oyster sauce, corn flour and soda bicarbonate. Knead the dough until they are well mixed. Flatten the dough on a floured board and put the chicken meat on top. Fold the dough to cover the chicken. Use a bamboo strainer to hold the yam chicken and deep fry in hot oil until crispy. Cut into bite sizes and serve.

16 comments:

manglish said...

like earth crust hahahah maybe can call hai ee kai ar HAHAAHAHA

Pete said...

Earth crust after 2012, ha ha ha!

Mei Teng said...

It's like a huge yam pastry puff filled with chicken. Nice idea.

Angie's Recipes said...

A very unique chicken dish...the yam pastry sounds like something to die for..

smallkucing said...

aiks...1st glance thought it was beggar chicken

Sonia (Nasi Lemak Lover) said...

oh, I like this dish with yam, this recipe is new to me, i still have TM flour, bookmark this, will try soon.

Ann said...

This must be very high class food. I never even have it in Singapore restaurants.

Is it similar to NGOU KOK or yam puffs? This I don't tthink they use the Tang Ming .

iamthewitch said...

Interesting recipe! I only ate yam with pork before, never with chicken. When are you going to make it again with the correct recipe? Because I wanna taste it! :P

Pete said...

Mei teng : Suppose to be like yam pastry.....but made some mistake LOL!

Angie : I love crispy yam pastry

Smallkucing : ha ha, not clay lorr...

Sonia : Please try it, I might miss some steps to make the yam crispy....gotta try cooking it again. LOL!

Ann : Ngau kok/wu ko use Tang Ming flour, that is why it is flaky and crispy....

iamthewitch : Need to try it again to get the texture right....LOL!

suituapui said...

This must be something like yam puffs...but instead of small ones, you just made one big one and instead of deep frying, you baked it. Some restaurants here do this with duck - not bad, quite nice.

PFx said...

hmmm interesting recipe. I would, I actually wanted something like a bread with meaty fillings right now. Uahhhh.... cravings!

Lyndsey said...

Interesting recipe. I think it looks good. At least you can have it either way...crispy or cake-like!

reanaclaire said...

this dish looks very unique, Pete.. and i love yam very much..

foongpc said...

Yikes! Does not look very appetizing to me. Haha!

wenn said...

i would love to eat some.. :)

Christine said...

well it looks delicious and healthier than frying anyway

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