Rice/ Noodle Recipes
Yam Rice
- 4 cups (600g) rice, rinsed and drained
- 10 pieces dried shiitake mushroom, soaked, drained and diced
- 20g dried shrimp
- 10g dried squid, cut into small pieces
- 400g yam, peeled and diced
- 400g boneless chicken meat, diced
- 2 tbsp cooking oil
- 700ml water
- A pinch of white pepper powder to taste and
- Cooking oil for deep frying
- Marinade chicken and set aside for 30 minutes.
- Deep fry yam until golden brown. Drain excess oil away.
- Heat oil in wok, add dried shrimp, dried squid and dried mushroom and stir fry until fragrant.
- Mix in chicken and cook until done. Set aside.
- Add water to wash rice and leave it to cook in the rice cooker.
- When the mixture begins to boil, add in all the ingredients and sauce. Mix well.
- Serve hot and garnish with spring onion. Yum Yum!
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