Four Treasures Wrapped with Chinese Yam

Wai San Sei Bao Zat



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


To Taste

  • Salt
  • Sugar
  • Sesame oil
  • Chinese hua tiao wine


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


  • 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.