Yam Rice

Cold winter nights and days means I'm on the lookout for heartwarming meals. One pot dishes seem to work for me recently. Perhaps the cold has made me a lazier cook!

Inspired by a recent bought cookbook in Singapore, I gathered up the ingredients and experimented with this dish. I grew up watching "Fang Tai's" cookery shows with my grandma and remembered her constant deep frying dishes! This book titled "Quick and Easy Meals" featured healthy meals that looked tasty (there, u know one of my other weakness, pretty photos!) and I thought I could give it a go!



Yam Rice
200 grams of diced yam
1 chicken breast
1 tsp of chopped ginger
2 cups of rice
1/2 cup of dehydrated chopped shitake mushrooms
1 onion chopped

Seasoning
1 tablespoon of dark soya
2 tablespoon of light soya
3 tablespoon of oyster sauce
1 tsp of sesame oil
1/4 cup of huo tiao jiu
white pepper
1/2 cup of chicken stock

1) Chop yam into bite size pieces. Boil yam pieces till cooked. Drain. Set aside.

2) Marinate slices of chicken breast in sesame oil and 1 tsp light soya sauce.

3) Heat oil in a smaller pan. Saute yam pieces till brown.

4) Heat oil in a larger pan. Gently saute onion and ginger. Add chicken breast and fry quickly. Add seasoning, mushrooms and yam. Set aside.

5) Cook rice. Just as the water boils, add cooked ingredients into rice cooker.

6) Cook through. Fluff rice and serve with chili strips.