Braised Chicken and Yam

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Yummy with rice

Preparation time:
Cooking time:



Boneless chicken thigh 3 pieces
Yam (taro) 1
Garlic 6
Big chilies 2
Coriander 1 bunch
Spring onions 3 sprigs
Mushroom 5
Potato Starch Flour 3 tablespoons

Soya Sauce 1 teaspoon
Sugar 1 teaspoon
Rice wine 1 tablespoon
Pepper 1/2 teaspoon
Oyster Sauce 1tablespoon
Black vinegar 1 teaspoon
Sesame sauce 1 teaspoon


1) Cut spring onions into ½ inches pieces, slice mushrooms(soaked), remove seeds from chilies, n cut diagonally into ½ inch pieces
2) Cut chicken into pieces for deep-frying and cut yam into small pieces of ½ inches
3) Marinade chicken pieces with soya sauce, pepper, sugar, black vinegar, and stir well
4) Add wine and sesame oil, then add tapioca flour just prior to frying.
5) Heat oil, add yam in for frying, until slightly golden brown and remove, and garlic pieces to fry a bit n add mushroom to fry for a second and remove
6) Deep fry chicken until golden brown and remove.
7) Leave about 1 teaspoon oil in wok add spring onions(white part) and chili, add in some soya sauce, oyster sauce, 2 teaspoon water, pepper and ½ teaspoon sugar, and stir properly
8) Add yam, mushroom and garlic add water until it covers about 8/10 of the yam and boil until the yam is cooked thoroughly
9) Add in chicken until the sauce is lessen and thickened
10) Before removing, add some wine to side of wok and add in green spring onions
11) Decorate with coriander

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