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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

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.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …