Yam Rice with Mushroom and Chicken 芋头飯

Rice with yam? Yes! In South East Asia countries like Malaysia and Singapore, Chinese stew duck is normally serve with yam rice when you visit the hawker stall or coffee shop. It also can be serve as main dish. Interestingly, sweet potato has traditionally been referred to as a yam in North America. In fact, the real yam is not orange in colour but in white or purple. The real yam is hard to find in US supermarket. I used a substitute which is smaller and they called it Taro roots. I must say the real yam is more fragrant in cooking. Last but not least, I happened to find the real yam in Chinatown food mart lately.

Ingredients: Serve 3 to 4
1 cup of taro roots (yam)
2 cups of rice, washed and drained
5 dried mushroom, soaked and finely chopped
1/2 pound (200g) of chicken, cut in small cubes
1 Tbsp dried shrimp, soaked and finely chopped (optional)
1 Tbsp garlic (1 clove), sliced
1 Tbsp shallot (1 clove), sliced
4 slices young ginger
3 cups of water (can use soaking water from mushroom)
1 Tbsp of cooking oil

Seasoning:
2 Tbsp light soy sauce
1 1/2 Tbsp dark soy sauce
1/2 tsp sesame oil
1/4 tsp ground white pepper

Garnish (optional) : shallot crisps, chopped spring onion or parsley

Preparation:

1. Heat oil in a fry pan over medium heat.
2. Add taro roots (yam) into fry pan and stir-fry for about 3 minutes.
   
3. Add ginger into saucepan and stir for 30 seconds before adding shallot, garlic and dried shrimp.
4. Add mushroom and chicken, stir for 2 to 3 minutes or until just about cooked.
5. Add seasoning. Stir and add water. Bring it to boil.
6. Pour all ingredients onto rice in rice cooker. Stir well and let it cook fully.
   

Tips: If you do not have a rice cooker, you can cook the rice by simmer it in a covered fry pan with slow heat for 15 to 20 minutes. Stir occasionally.