Chinese cuisine

Easy

Stuffed Chinese Yam

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This is a dish that is both creative and delicious. The nutritious Chinese yam stuffed with meat atop a translucent sauce is not only great to eat but amazing to look at as well.

Chinese Yam, also known as Shan Yao or Dioscorea Opposita, is traditionally used in Chinese herbal medicine and may improve digestive health.

Recipe

PRE TIME: 20 min

COOKING TIME: 15 min

TOTAL TIME: 35 min

2 SERVING

Ingredients:

ㅤ Seasoning The Ground Pork
5 oz. Nagaimo (Yam)
4 oz. Ground Pork
1 Large Egg
1/2 tsp. Salt
1/4 tsp. White Pepper
1 tbsp. Shaoxing Wine
1 tbsp. Soy Sauce
1/4 tsp. Sugar
1½ tbsp. Ginger, Minced
1½ tbsp. Carrot, Minced
1½ tbsp. Green Onion, Chopped
ㅤ Sauce
1 cup Chicken Broth
1 tbsp. Oyster Sauce
1 tbsp. Soy Sauce
1/4 tsp. Sugar
1/4 tsp. Salt
1/4 cup Cornstarch Slurry
1 tsp. Sesame Oil
ㅤ Garnish
Green Onion, Chopped ㅤ
Carrot, Minced ㅤ

Directions:

Step 1

Cut a piece of yam into six round shapes about 3 cm thick.

Step 2

Use an abrasive tool to dig out a flower shape in the middle of each yam and chop it up.

Step 3 【Seasoning The Ground Pork】

Add chopped yam, egg, salt, white pepper, cooking wine, soy sauce, sugar, minced ginger, chopped carrot, and chopped green onion then stir well.

Step 4

Use a spoon to dig out the minced pork and stuff it into the hollowed yam.

Step 5

Put it in the steamer and steam for 8 minutes (Note: the water should be boiled and the steam comes up before putting it in the steamer)

Step 6 【Sauce】

Add chicken broth, oyster sauce, soy sauce, sugar, and salt to the pot on medium heat until the soup boils, then add (water + corn starch thickening) to collect the juice and sesame oil.

Step 7

Take the steamed yam stuffed meat out and serve on a plate, drizzle with the prepared sauce and sprinkle a little green onion and carrots to finish.

Features:

Beautiful appearance, translucent juice, elegant taste, healthy nutrition.

Key Point 1:

The yam is very slippery after peeling, and can be washed with white vinegar and salt to prevent slippage. Yam is fragile, so be careful when cutting it.

Key Point 2:

Do not steam for too long, otherwise the yam will change color and not be brittle. The sauce should be translucent and smooth