YAM BASKET WITH KUNG PAO CHICKEN

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YAM BASKET WITH KUNG PAO CHICKEN



The Yam Basket, traditionally known as Fatt Putt or the "Buddhist Alms Bowl," is a spectacular centerpiece of Chinese banquet cuisine. This dish is celebrated for its contrasting textures: a golden, lattice-like crust that shatters into a light, fluffy yam interior. While it has roots in vegetarian cooking, filling it with bold, savory Kung Pao Chicken creates an incredible fusion of earthy sweetness and spicy zing.


The Golden Yam Basket with Kung Pao Chicken

A masterclass in textures—crispy, fluffy yam filled with succulent, spicy-tangy stir-fried chicken.

The Ingredients for the Crispy Yam Ring:

  • 600g Yam (Taro), peeled and cubed

  • 10 tbsp Wheat starch

  • 10 tbsp Boiling water (crucial for "cooking" the starch)

  • 2 tbsp Vegetable shortening (for the signature flaky texture)

  • 1 tbsp Sugar

  • 1 tsp Salt

  • 1/2 tsp Homemade Chinese 5-Spice Powder

  • A handful of Vermicelli (Rice glass noodles) for the base

Homemade Chinese 5-Spice Powder (Grind to a fine powder):

  • 2 Star Anise

  • 2 tsp Fennel seeds

  • 3/4 tsp Peppercorns

  • 1/4 tsp Cloves

For the Kung Pao Chicken:

  • 500g Boneless chicken (diced)

  • Marinade: 1 tbsp Soy sauce, 2 tsp Rice wine (or dry sherry), 1 1/2 tsp Cornstarch

  • The Kung Pao Sauce: 1 tbsp Black vinegar (or Balsamic), 1 tsp Soy sauce, 1 tsp Hoisin sauce, 1 tsp Oyster sauce, 1 tsp Sesame oil, 2 tsp Sugar, 1 tsp Cornstarch

  • The Stir-Fry: 5 Dried chilies (cut), 3 Garlic cloves (sliced), 1 inch Ginger (sliced), 1 Onion (wedges), 1 sprig Curry leaves, 2 tbsp Oil

Preparation Steps

1. Crafting the Yam Basket

  • Steam & Mash: Steam the yam pieces for 15 minutes until tender. While hot, mash them until completely smooth.

  • The Starch Dough: In a separate bowl, pour boiling water over the wheat starch and stir quickly until translucent. Add this starch mixture to the mashed yam along with shortening, sugar, salt, and the 5-spice powder. Knead into a smooth dough.

  • Shape: Roll the dough into a long rope, then join the ends to form a ring. Stand the strip up to create the "bowl" shape.

  • Deep Fry: Heat oil to medium. Carefully lower the ring into the oil. Fry until the basket turns golden brown and crisp. Drain and let it cool.

2. The Vermicelli Nest

In the same hot oil, drop in the vermicelli. They will puff up instantaneously. Remove them quickly with a sieve and drain.

3. Stir-Frying the Kung Pao Chicken

  • Marinate: Toss the diced chicken in the soy sauce, rice wine, and cornstarch. Let sit for 15 minutes.

  • Sauce Prep: Whisk all sauce ingredients together in a small bowl until the sugar and cornstarch are fully dissolved.

  • Sizzle: Heat a skillet or wok on high heat. Add oil and stir-fry dried chilies for 30 seconds until they turn brown. Add the chicken and sear for 3 minutes until cooked through.

  • Toss: Add the onion, garlic, ginger, and curry leaves. Sauté for 30 seconds. Pour in the prepared sauce and a splash of water, tossing until the sauce thickens and coats the chicken.

4. Assembly

  • Spread the puffed vermicelli on a large serving plate to create a "nest."

  • Place the crispy yam ring in the center.

  • Fill the heart of the ring with the hot Kung Pao Chicken and serve immediately.

Chef's Secrets

  • The Secret Starch: Using boiling water with the wheat starch is what gives the yam its light, "snow-like" crispy exterior.

  • The 5-Spice: Freshly grinding your spices makes a world of difference in the aroma of the yam.

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