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Teochew Style Yam Rice Recipe

The last time I had yam rice was at my mum’s when she ‘anyhow’ made up one without a specific recipe in mind. That was just one of the very few occasions I would have dinner at her home since I got married because when she did cook, she didn’t seem to know how to estimate portion size. Not kidding! Anyway, I decided to improvise my own yam rice and cook it using the rice cooker like how I did for my Rice Cooker Chicken Claypot Rice Recipe. If you love yam, you have to give this a try. The yam really gives an aroma to the dish and I just love its fluffy, melt-in-the-mouth texture. I’m Teochew and I just adore yam! Enjoy! ๐Ÿ™‚

Teochew Style Yam Rice Recipe

Teochew Style Yam Rice Recipe

Ingredients (serves 6)
500g yam, peeled & cut into bite sized cubes
300g skinless chicken breast, cut into bite sized pieces
40g dried Chinese mushrooms, soaked in hot water for 15 minutes, stems removed & sliced
20g dried shrimps, soaked in water for half hour & drained
450g brown or white rice (I use a mix of both), rinsed
chicken stock (combine 650ml water with 1/2 tbsp chicken seasoning powder)
5 cloves garlic, finely chopped
5 shallots, peeled & finely chopped
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp sesame oil
1 tbsp coconut oil
chopped spring onions as garnish
fried shallots as garnish (optional)

Instructions
1. Preheat oven to 180 deg C with fan. Line a baking tray with parchment paper.
2. Arrange the yam pieces on the baking tray and bake in the centre of the oven for 20 minutes.
3. Heat oil in pan and saute the garlic, shallots and dried shrimps till fragrant.
4. Add the mushrooms and chicken and stir fry till meat is no longer pink.
5. Add light and dark soy sauce and sesame oil followed by the yam pieces and rice. Stir till well combined.
6. Transfer the rice mixture to a rice cooker and add chicken stock. Cook like how you would with regular steamed rice.
7. Garnish with spring onions and/or fried shallots if using before serving.

Teochew Style Yam Rice Recipe

The traditional way of eating this is to scatter fried shallots on top but since I’m not a big fan of it, I didn’t do that. The yam should be the hero of this rice dish and that’s more than enough to satisfy my palates ๐Ÿ™‚ Bon appetit!

6 Comments

  • that looks really delicious ๐Ÿ™‚

  • heenie says:

    This looks yum. I have a question, is there a dish “SIngaporean Rice”? Some restaurants serve this dish which is a combo of rice and spaghetti,topped with a chicken and vegetable mixture. How authentic is that?

    • Geri Tan says:

      Thanks. Hmm, I’ve not heard of the dish “Singaporean Rice” here and definitely not have seen or tried a rice & spaghetti combo anywhere so I suppose it’s something that is made up. But from your description of its cooking method, it is quite similar to our Mui Fan (rice) or Hor Fun (flat rice noodles) as both come with this meat or seafood gravy mix with vegetables doused over them. I have a similar recipe for Seafood Rice here http://www.springtomorrow.com/2015/04/20/seafood-rice-recipe/ if you are interested. Thanks for stopping by!

  • heenie says:

    Thank you so much. I had a feeling it would be a made up recipe or maybe it was some inspired attempt… You know like fusion as there are many ingredients we don’t have in Pakistan ( or extremely expensive!). Really appreciate your detailed reply <3 btw love Mui Fan… might give it a try some day.

    • Geri Tan says:

      I went to google ‘Singaporean Rice’ earlier and found some interesting recipes on it. Well I can definitely confirm it’s not an authentic Singaporean dish but I’m inspired to make it now you have mentioned it so thanks for bringing it up ๐Ÿ™‚

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