In Japanese cuisine yamaimo is usually eaten raw after being grated into a sticky, paste-like cream known as tororo, typically as a topping for soba or udon. You can find an example in this recipe. The Chinese prefers it sliced and pan-fried or used to prepare soup. In this recipe, I took the idea of the grated yam and combined it with the traditional Chinese clay pot rice. The tororo helps make the chicken pieces take on a silky smooth texture. It is also a great way to incorporate this health food into your diet.
Sweet Soy Sauce for Claypot Rice:
In a saucepan, add 3 tablespoons water, 1 tablespoon sugar, 3 tablespoons dark soy sauce, and 1 tablespoon soy sauce. Cook over low heat until the sugar dissolves.
- 2 chicken thighs, cut into bite sizes
- 3 tablespoons corn starch
- 1 egg – separate egg white and egg yolk
- 2 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 1.5 cups of rice
- 1.5 cups of water
- 1 tablespoon scallion, chopped
- Marinate the chicken pieces with egg white and corn starch for 20 minutes in the fridge. Then add soy sauce, oyster sauce, sugar and sesame oil. Marinate for another 30 minutes or so. Combine with grated yam/yamaimo.
- Wash the rice with water until the water comes out nearly clear; drain completely.
- Thinly oil the inside of the claypot. (Apply oil to the pot before adding rice and water to avoid sticking and to make a crispy rice effect.) Heat over medium-high heat. Add the rice and water and cover.
- Bring it to boil then add chicken. Cook over low heat for 20 minutes. Turn off the heat and cover for another 10 minutes or until chicken is cooked. Add the egg yolk and cover for a few minutes. Add cilantro and drizzle sweet soy sauce over rice to serve.