Name: Four Treasures Wrapped with Chinese Yam
Ingredients: oyster sauce; eel maw; chinese yam; salt; chicken thigh; chinese hua tiao wine; corn flour; cornstarch; chicken stock; wai san; salt; sesame oil; dried chinese mushrooms; sesame oil; chinese hua tiao wine; dark soy sauce; sugar; sugar; chinese ham; water

Chan Chen Hei

Four Treasures Wrapped with Chinese Yam

Wai San Sei Bao Zat

Preparation info

Difficulty
Easy
Makes
4

Appears in

Dim Sum

By Chan Chen Hei

Published 2005

About
Recipes
contents

Ingredients

Chicken thigh	60 g, deboned and cut into strips
Chinese ham	35 g, cut into strips
Eel maw (see Note)	10 g
Dried Chinese mushrooms	5, soaked to soften, squeezed dry, stemmed and sliced
Corn flour (cornstarch)	a pinch
Chinese yam (wai san)	4 pieces, soaked in warm water to soften

Seasoning

To Taste

Salt
Sugar
Sesame oil
Chinese hua tiao wine

Sauce

Chicken stock	4 Tbsp
Oyster sauce	to taste
Dark soy sauce	to taste
Sesame oil	to taste
Salt	to taste
Sugar	to taste
Chinese hua tiao wine	to taste
Corn flour (cornstarch)	a pinch, mixed with some water

Asia
China
Starter

Method

Combine chicken, ham, eel maw and mushrooms. Add seasoning to taste. Add corn flour to bind lightly then divide into 4 equal portions.
Wrap each portion with a piece of Chinese yam. Place bundles on a steaming plate and steam over rapidly boiling water for 5–6 minutes.
In the meantime, combine all sauce ingredients in a saucepan and cook until sauce is thickened.
Pour sauce over steamed bundles and continue steaming for another 30 seconds before serving.