Anyway, with some yam leftover from cooking Yam Rice, I gave this soup a try by just cooking ½ the portion of this recipe which is enough for 3. To my surprise, this is a lovely soup if you are a yam lover.
The soup is thick cos’ of the soft yam which tasted good. Hard for me to explain but my hubby says it is quite like Ark Or [Braised Duck with Yam] without the aroma of Dong Quai. According to him, Ark Or has Dong Quai in the dish.
The final verdict is that we love this soup very much and I would not mind cooking this soup again. Perhaps, next time I will add several pieces of Dong Quai in it. I didn’t add all the salt but my hubby says the soup has to be a little salty to bring out the sweetness of the yam. He is right, the soup tasted much better with a little more salt added. My hubby loves Ark Or but I don’t have an authentic recipe [still looking for one]. Anyone has the recipe, do let me know. Thanks.
The soup is thick cos’ of the soft yam which tasted good. Hard for me to explain but my hubby says it is quite like Ark Or [Braised Duck with Yam] without the aroma of Dong Quai. According to him, Ark Or has Dong Quai in the dish.
The final verdict is that we love this soup very much and I would not mind cooking this soup again. Perhaps, next time I will add several pieces of Dong Quai in it. I didn’t add all the salt but my hubby says the soup has to be a little salty to bring out the sweetness of the yam. He is right, the soup tasted much better with a little more salt added. My hubby loves Ark Or but I don’t have an authentic recipe [still looking for one]. Anyone has the recipe, do let me know. Thanks.
Recipe adapted from Nyonya Flavours [slightly modified]
Ingredients[serves 5-6]
500 gm yam [taro] – skinned and cut big cubes
2-3 tbsp cooking oil
500 gm chicken – cut bite size pieces [I used meaty chicken pieces]
6-7 slices ginger
4 cloves garlic – chopped
2 tbsp fine preserved soy bean paste [tau cheong]
1.5 litres water
Seasoning
¼ tsp white pepper powder
½ - 1 tsp salt to taste
- Heat oil in a non-stick wok, pan fry yam pieces until lightly golden. Dish up and set aside.
- Remove excess oil. Using the same wok, fry ginger, garlic and tau cheong until fragrant. Add in chicken pieces to fry with the aromatics. Add in some water.
- Transfer ingredients to a soup pot [I used a claypot], add in the remaining water. Bring to boil and simmer chicken for about 20 minutes.
- Add in fried yam pieces and seasoning. Continue to simmer until yam is cooked through and soft.
- Taste to adjust seasoning. Serve hot.
I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours
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