Four Treasures Wrapped with Chinese Yam

Wai San Sei Bao Zat

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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

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.