If you have tried 'Yam Rice' at Yong Tau Foo stall and 'Claypot Chicken Rice' at hawker center in Malaysia or Singapore, this dish is a combo of the two.

My move of attempting this dish was inspired by our favorite taro or yam. Apart from that, diner preference is considered as well. Since my Significant Other does not favor the dried shrimps his meals, I learn to more flexible and eventually exchanged that with marinated chicken for some protein.

The Yong Tau Foo version of yam rice is typically prepared by dumping everything in electric rice cooker and let it do the job. Meanwhile claypot chicken rice is undoubtedly cooked under direct fire in a claypot. And my version of Yam Rice with Chicken takes off by stir-frying in a wok! If you do not fancy stir-frying, I guess it works too if all the ingredients are loaded (add 2 cups of water to cook the rice) into an electric rice cooker. Try out and share with us!

Ingredients (makes 3 to 4 servings)
Chicken Marinade (at least 30 minutes)
1/2 pound boneless & skinless chicken - cut into bite pieces
2 tbsp oyster flavored sauce
1 tbsp sweet soy sauce
1 tbsp light soy sauce
1/2 tsp sugar

Stir-frying
2 cup steamed rice
1/2 pound taro or yam - cubed small
3-4 shiitake mushroom - sliced
6 clove garlic - minced
1 tsp sesame oil
2 stalk green onion - chopped
4-5 pieces iceberg lettuce (optional for decoration)
salt and pepper - season to taste

Method:
1. Heat up the sesame oil in a wok. Stir-fried garlic until fragrance.
2. Add mushroom and continue stirring for a couple of minutes.
3. Place chicken and taro. Rinse the marinating container with a bit of water and pour into wok. Put on
medium-high heat to simmer until both chicken and taro are cooked. Once a while, toss the chicken and taro. If the gravy turns dried, add a bit of water. After both are cooked, allow the gravy to thickens and remains only between 1 to 2 tsp.
4. Place rice and toss to mix well with chicken, mushroom and taro.
5. Dash with salt (or light soy sauce) and pepper to taste.
6. Lay some fresh iceberg lettuce on serving plates. Dish out and garnish with fresh spring onions.
7. Serve hot.

Bon Appetit!

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