Yam/Taro Rice Recipes

I still have half of the yam left the other day from my Taro meatballs. So I decided to make some Yam Rice. I like this type of quick and easy all in one dish meal as you don’t really need to cook anything else. All you have to do is make a simple soup and it is a complete meal. The trick to make is good yam rice is to pre-fried the yam separately before adding it into the rice. This way the Yam won’t turn mushy or break up in the rice. For this dish I used Basmati rice as I find this type of rice give the dish a fluffier texture.

Ingredients:

2 cups rice - washed and drained
250g yam - cut into ½” cubes
5 pcs dried mushrooms - soaked and sliced thinly
2 pieces chicken breast - sliced thinly and season with ½ tsp of salt and ¼ tsp pepper
2 cloves garlic - chopped
5 shallots - sliced thinly
1 tsp grated ginger
3 spring onions – cut small

Seasoning:

2 tbsp oyster sauce
2 tbsp light soya sauce
1 tbsp sesame oil
1/2 tsp sugar or to taste
3 cups chicken stock/ water
1 tsp of black soy sauce
Salt and pepper to taste

1. Heat about ¼ cup of oil and fried the yam until lightly brown. Remove and set it aside. In the same oil, fry the shallots until lightly brown. Remove the shallot crisps and drain well. Set a side.
2. Remove the oil and leave about 4 tbsp in the wok. Sauté garlic and ginger until fragrant and lightly brown. Add in the chicken and mushroom, stir-fry for a minute. Add rice and seasoning. Stir-fry well.
3. Dish rice mixture into an electric rice cooker. Add water chicken stock/water and yam and cook rice as usual. Stand rice in cooker for 10 to 15 minutes before dishing out to serve.
4. Serve rice with a sprinkling of shallot crisps and spring onions.