YAM BASKET WITH KUNG PAO CHICKEN

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YAM BASKET WITH KUNG PAO CHICKEN



The Yam basket derives its name from the Buddhist alms bowl (fatt putt). This dish is originally created as a vegetarian dish but nowadays you can fill with any dish you love.  A good yam basket is crispy on the outside and fluffy inside.

Ingredients

Crispy Yam ring
1. Yam - 600 g
2. Wheat starch - 10tbsp
3. Boiling water - 10 tbsp.
4. Salt - 1 tsp
5. Vegetable shortening - 2 tbsp.
6. Sugar - 1 tbsp.
8. Chinese 5 spice powder - 1/2 tsp
9. Vermicelli noodles - 1 handful for deep frying

Chinese 5 spice powder
1. Star Anise - 2
2. Fennel - 2 tsp
3. pepper corn - 3/4 tsp
4. Clove - 1/4 tsp

Grind all above spices into a smooth powder.


Kung Pao Chicken

Marinating chicken
1. Boneless chicken - diced
2. Soy sauce - 1 tbsp
3. Chinese rice wine or dry sherry - 2 tspn
4. Cornstarch - 1 1/2 tspn

Sauce
1. Chinese black vinegar or balsamic vinegar - 1 tbsp.
2. Soy sauce - 1 tsp
3. Hoisin sauce - 1 tsp
4. Oyster sauce - 1tsp
5. Sesame oil - 1 tsp
6. Sugar - 2 tsp
7. Conrstarch - 1tsp
8. Oil - 2tbsp
9. Dried chilli - 5 (cut into pieces)
10. Garlic  - 3 clove (sliced)
11. Ginger - 1 inch (sliced)
12. Onion - 1 medium ( cut into wedges)
13. Curry leaves - 1 sprig



Preparation

Crispy Yam ring
1. Wash and peel the yam and cut into pieces.
2. Boil the yam for 15 minutes or until soft. Remove from heat and transfer to a bowl and mash it evenly.
3. Place the wheat starch in a bowl. Add 10 tbsp. of bot boiling water to the wheat starch. Mix well until the water is well incorporated. Add salt, wheat starch mixture, vegetable shortening, sugar and the 5 spice powder into the mashed yam and mix well.
4. Separate the dough into portions. With each portion, roll, flatten and shape the dough into a strip using your hand. (thickness depends on your personal preference). Stand the strip up and connect the ends.
5.  Heat oil in a wok . Before you fry the yam make sure you bring the heat to medium. Carefully lower the basket with the yam ring into the oil. Let deep fry until the yam ring turns golden brown.
6. Once the yam ring is fried, removed gently the basket from the oil, drain and let it cool separately.

Vermicelli noodles
1.  You can use the same oil which you fried the yam basket.  Add the vermicelli noodles into the hot oil. They will puff instantaneously. Remove quickly and let it drain on a sieve and let it cool.


Kung Pao Chicken
1. Marinate the chicken with soy sauce, rice wine, and cornstarch. Mix well until the cornstarch is dissolve and let it marinate for 10 to 15 minutes.
2. In another bowl, combine the black vinegar, soy sauce, hoisin sauce, oyster sauce, sesame oil, sugar, cornstarch and stir well until sugar and the cornstarch dissolved .
4. Heat skillet over high heat. Add peanut oil and swirl to coat the base. Add dried chillies and stir fry 30 seconds or until chillies turns brown. Add marinated chicken and stir fry for another 2 to 3 minutes or until chicken is cooked.
5. Add onion, garlic and ginger and stir fry about 30 seconds. Pour in sauce, add little water and mix well with other ingredients.
6. Transfer to a serving plate.

To assemble
1. Spread the crispy vermicelli noodle on a plate.
2. Place the crispy yam ring on the middle of the plate.
3. Fill the yam ring with the chicken and serve hot

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