Skip to main content
logo
Food Advertising by

Braised Chicken with Yam



I've a soft spot for yam and can't resist buying them from the market whenever I see fresh ones. Came up with this dish which I can easily have it on its own ....... I'll eat the yam first, the chicken is secondary.




Recipe for Braised Chicken with Yam

Ingredients
    • 1 kg free range chicken, skin removed and cut into bite size
    • 800 gm  (net weight) yam/taro, sliced or cubed
    • 1 onion, cut into wedges
    • 1 tsp light soya sauce
    • 1/4  tsp sugar
    • 3 cups water or more
    • Pepper
    • Salt to taste
    Method
    1. Marinate the chicken pieces with some salt and pepper.  Set aside for an hour or more.
    2. In a wok, saute the onion wedges with some oil, toss in the chicken pieces.  Fry till fragrant.
    3. Add in the yam slices as well and continue to stir-fry.
    4. Add in enough water to cover the chicken and yam.  Add in the light soya sauce and sugar.  Bring to the boil, cover and lower heat to simmer.  Cook till the chicken is tender and the yam, soft and creamy.
    5. Fine tune to desired taste, dish out onto serving plate.
    6. Serve hot with rice.



Comments

  1. I love yam too... this dish sounds great, never thought of adding yam to chicken. Will try this out sometime.

    ReplyDelete
  2. YUmmm... I love yam with chicken too! I remember I cooked once with coconut added, similar to Thai style. Will definitely cook your version for sure.

    ReplyDelete
  3. the other day i also cook chicken with yam, photo taken but have yet to post, lazy to write recipe, hahaha..and i know this is good!

    ReplyDelete
    Replies
    1. Ah... will look out for your post in due course. Yes, this is good!

      Delete
  4. Cheah...looks good . Must try your version of using chicken instead of ribs :)

    ReplyDelete
  5. Hi Cheah,
    I love, love yam too.
    Looking at your soft and creamy yam in braised chicken am salivating.
    I will definitely cook this.

    Thanks for sharing.
    mui..^^

    ReplyDelete
  6. Hi Cheah, we love yam too. My hubby always talk about the 'Ark Or' [Duck with Yam]. Maybe I should try this dish for him. Have you tried the 'Ark Or' before?

    ReplyDelete
    Replies
    1. No, Kimmy. Frankly I've never cooked with duck before! But think my mum cooked this long, long ago!

      Delete
  7. Hi Cheah
    I got to know your blog thru Lena. I believe you are one of another good cook too! Yes, me too, I will scoop the yam first and the chicken pieces will be my secondary. I know this is a delicious dish. I like it.

    ReplyDelete
    Replies
    1. Thanks for visiting, Mel. I'm not a good cook, in fact, I'm still in the learning process!

      Delete
  8. hi cheah, i know this must be good, always love yam! nowadays i eat less yam and ubi due to some little gastritis problem but yet i couldnt resist picking a few pieces of yam when i see them in dishes! if we love yam, we will find them good in everything! haha!

    ReplyDelete
    Replies
    1. Sorry to hear of your gastric problem. Yes when you have this problem, you'll need to stay away from yam, ubi and glutinous rice. Hope it'll be remedied in due course.

      Delete
  9. Me too loving taro/yam a lot! So they are usually the first gone ;-)

    ReplyDelete
  10. I can see your got a good yam. Looks so delicious. My mum make this too and I always eat an extra bowl of rice.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Biscoff Butter Cake ~ 牛油蛋糕

The recipe for this Biscoff Butter Cake is similar to my earlier post of Marble Butter Cake, just that I added an extra ingredient which is, crushed Biscoff cookies.    Instead of mixing the crushed cookies into the batter, I just sprinkled them on top of the first layer of batter and then cover with the remaining batter.   This cake is soft and moist with good texture ..... definitely a recipe for keeps!






Biscoff Butter Cake ~ 牛油蛋糕 

Ingredients   (A)
230 gm unsalted butter4 egg yolks120 gm caster sugar200 gm self-raising flour60 ml milk120 gm Biscoff cookies, crushed1 tsp vanillaa pinch of salt(B)  4 egg whites         50 gm caster sugar
Method Sift the self-raising flour and salt, set aside.Line an 8 inch square pan with parchment paper, set aside.Crush the Biscoff cookies with a rolling pin, set aside.Beat the butter slightly, then add in the sugar and continue beating until creamy.Beat in eggs one at a time.  Add in the vanilla.Sift in the flour alternatively with the milk.In another b…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.