Recipe - "Taro/Yam Rice"

Taro/Yam Rice recipe

Taro rice is a simple dish to cook.

Rice will tastes even better if cook with good taro.

How to choose a good taro?

 

1)      The heavier the taro the better.

2)      One that has less holes on the surface (smooth as possible).

3)      Shaped like a vase – narrow on the top and bottom, wide in the middle.

 

Ingredients

4 cups jasmine white rice – rinsed and drained

½ kg yam – cut into cubes

300gm chicken breast – (cut into pieces and marinade it with soy sauce, garlic, ginger, salt, black caramel sauce, oyster sauce to your taste and a tsp of corn flour.) Marinade it for a few hours or leave in the refrigerator overnight.

For cooking

100 gm dried prawns (de-shelled and roughly pounded)

30 gm dried anchovies (cleaned and pounded)
10 shallots – slice thinly
1 ltr chicken stock
½ anchovy cube
½ tsp black caramel sauce
1 tbsp oyster sauce
4 spring onions – chopped finely
salt

Procedure

Fried taro
 

Heat ½ cup of oil into the wok and fry the taro until lightly brown. Remove and set it aside. In the same wok, add ¼ cup of oil and fry the shallots till golden brown. Remove the crispy fried shallots and drain well. Divide it into two portions. Set it aside.

In the same wok, stir fry the dried prawns and dried anchovies till fragrant. Then add in chicken, stir fry till chicken cooked and lastly add rice, soy sauce, black caramel sauce, oyster sauce, pepper and anchovy cube. Stir fry for two minutes and add in half portion of the crispy fried shallots. If necessary, add salt according to your taste.

 

Remove the rice mixture and place into a Line baking tray. Add in chicken stock and taro, mix it well. Make sure the stock cover slightly above the rice. If insufficient stock, add water.

Steam the rice on high heat for 45 minutes. Alternatively, you may cook the rice using electric rice cooker. I prefer to steam it because by steaming it, I know the rice will be evenly cooked.

Serve the taro rice hot. Sprinkle the other half portion of the crispy fried shallots (http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html) on top and garnish it with some chopped spring onions. I love eating my taro rice with some sambal belacan.