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Yam (Taro) Rice
Course: Main Course
Cuisine: Chinese
Author: Shiokman Eddie
Ingredients
  • 1 large onion finely cut
  • 5 cloves garlic chopped
  • 70 g dried prawns washed and soaked
  • 70 g shiitake mushrooms washed and soaked
  • 2 ½ cups mushroom water
  • 1 tablespoon light soya sauce
  • 200 g chicken breast meat skin removed and cut into cubes
  • 2 tablespoon Shaoxing wine
  • 1 tsp pepper
  • 1 tsp sesame oil
  • 200 g yam peeled and cut
  • 2 cups rice washed and drained
  • 1 tablespoon concentrated chicken stock
Instructions
  1. Wash and soak shiitake mushrooms in hot water and set aside.
  2. In a hot pan, stir fry chopped onions with some oil until it softens slightly.
  3. Add chopped garlic and fry for about 30 seconds.
  4. Add the dried prawns fry until crispy and fragrant.
  5. Slice the soaked shiitake mushrooms into strips, add to pan and stir fry.
  6. Add soya sauce and mix well.
  7. Marinate cut chicken breast with shaoxing wine, pepper and soya sauce.
  8. Add marinated chicken and some water from the soaked mushroom. Stir well until chicken is partially cooked
  9. Cut yam into chunky pieces, add to the pan and mix well.
  10. Pour the rest of the mushroom water and add pepper to taste.
  11. Add the rice and mix all ingredients thoroughly.
  12. Add concentrated chicken stock to taste.
  13. Cover the pan and let it simmer for 15 minutes.
  14. Lower down the flame, add sesame oil (optional) and give it a quick stir.
  15. Cover the pan again and cook on low flame until rice is fully cooked.
Recipe Notes

Do not over stir the rice at step 14.