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.

Pete Simple Yam Rice Recipe

Hi Everyone. Happy New Year! This is my first post for year 2010. The year 2009 end holiday’s season was both hectic and also meaningful for me. I had tons of visitors visiting my home for the last few weeks which left me with very little time to update my blog. I would like to start off 2010 with this simple yam rice recipe which I cooked for my family a few weeks ago. This is the first time I try to cook yam rice. It turns out quite good and my kids love it!

Ingredients
Yam, 1 small, diced
Shallots, 5 pcs, cut into slices and fried until golden brown
Dried Prawns, 2 table spoons,
Soya Sauce, 1 table spoon
Black soya sauce, ½ teaspoon
Salt to taste
Spring Onions, 3 stalks, cut into small pieces for garnishing
Rice, 2 small cups
Char Siew (optional), cut into small pieces
Oyster Sauce, 1 table spoon (optional)

Use a little of the leftover oil from the fried shallots to sautéed the dried prawns and yam until fragrant. Add in the washed rice, salt to taste, oyster sauce, dark soya sauce and light soya sauce. Fry until the mixture has nice aroma. Put the fried rice into a rice cooker and add water. Set it to rice cooking mode. Garnish the yam rice with spring onions and fried shallots. I boiled some Shanghai vegetable soup to go with the yam rice. The sour and slightly spicy Shanghai vegetable soup complements the rich yam rice taste.