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Cooking oil
800g yam (cut into approximately 1/2cm
thick and 4cm long straight strips)
1 tsp white pepper
1 tsp corn starch
1 tsp chopped garlic and ginger
200g chicken breast cut into cubes and
marinate with 1 tsp five spice powder
100g button mushrooms
2 pieces Chinese mushrooms (soak in hot
water until soft and cut into strips)
100g young corn
1 big onion
1 carrot
1 tomato
250ml. water
sugar, salt to taste
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Method:
Mix well yam with pepper and corn
starch. Heat oil in a wok. Use a 9" diameter metallic sieve, arrange
the yam strips. Put another smaller metallic sieve on top of the
arranged yam strips. Deep fry until the strips are crispy.
Leave 4 tbsp oil in the wok, fry garlic
and ginger, add in the chicken, fry for about 4 minutes, add the
water, cover and simmer until chicken is tender. Add button mushroom,
Chinese mushrooms, young corn, onions and carrot. Cook for further 5
minutes. Sprinkle pepper and a little sugar. Mix well. Add salt to
taste. Pour the chicken mixture into the yam basket. Serve hot.
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