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–+ servings
Parsnip "Yam" Ring on a bed of lettuce.

Parsnip "Yam" Ring

Light, fluffy Parsnip "Yam" Ring as an alternative to classic Yam Ring with comparison of different versions and preparation methods.
Author : Linda Ooi
Course : Appetizer
Cuisine : Chinese
Keyword : parsnip yam ring, yam basket, yam ring
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings : 4
Calories : 336kcal

Ingredients
  

Parsnip "Yam" Ring

  • 7 oz parsnip (peeled and cubed) (200g)
  • ¼ cup wheat starch (30g)
  • 1½ to 2 tbsp boiling water
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 1 tbsp vegetable oil
  • Sufficient vegetable oil for deep frying
  • 2 Little Gem lettuce (separate the leaves)
  • 1 piece 6 in x 6 in parchment paper

Chicken Vegetable Stir Fry

  • 6 oz Skinless, boneless chicken thighs (cut into bite sized pieces) (170g)
  • ¼ tsp ground pepper
  • 1 tbsp Shao Hsing cooking wine
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil (divided)
  • 1 small carrot (peeled and cut into strips)
  • ½ green bell pepper (cut into strips)
  • 2 cloves garlic (minced)
  • 2 Napa cabbage leaves (cut into thin strips)
  • 2 green onions (cut into 2 inch pieces)
  • ¼ tsp salt mixed with 2 tbsp water
  • 1 tsp corn starch
  • 1 sprig cilantro (stem removed)

Instructions
 

Parsnip "Yam" Ring

  • Cut a piece of parchment paper about 6 in x 6 in square. Cut a small hole in the center.
  • Steam cubed parsnip for 8 minutes. Remove and mashed with potato masher in a big bowl.
  • In a separate small bowl, combine wheat starch with 1½ to 2 tablespoons of boiling water. Mix to form a paste. Transfer this paste to the big bowl with mashed parsnip.
  • Add salt, ground pepper, and vegetable oil to the mashed parsnip and wheat starch paste. Mix well into a non-sticky dough.
  • Sprinkle work surface with a little wheat starch. Transfer dough to the work surface and form a strip about 12 inches long x 2 inches wide x ½ inch thick.
  • Shape the strip of dough into a ring. Place this parsnip yam ring onto prepared parchment paper.
  • Heat sufficient vegetable oil in a wok or deep saucepan to about 325˚F (165˚C) over medium low heat. Stick a chopstick into the hot oil. The oil is ready if you see tiny bubbles appearing near the chopstick.
  • Holding two opposite corners of the parchment paper, very carefully lower the parsnip yam ring into hot oil. Deep fry parsnip yam ring until golden brown. This should take about 10 to 12 minutes.
  • Remove and place on a kitchen towel lined plate to absorbed excessive oil. Then transfer to a serving plate lined with lettuce leaves.
  • Turn off stove and carefully transfer oil to a container.

Chicken Vegetable Stir Fry

  • Combine chicken, ground pepper, Shao Hsing Cooking wine, soy sauce, and sesame oil in a small bowl. Mix well and allow it to marinate for 10 minutes.
  • Turn on stove and heat up the wok. Add 1 tablespoon vegetable oil, followed by carrot and bell pepper strips. Stir fry for 1½ to 2 minutes. Remove and set aside.
  • Add remaining 1 tablespoon vegetable oil and minced garlic. Stir fry for 20 seconds. Then, add marinated chicken and continue to stir fry for about 3 to 4 minutes.
  • Return cooked carrot and bell pepper strips to the wok. Add prepared Napa cabbage. Stir fry for about 2 minutes.
  • Add salt and corn starch mixture. Continue to stir fry to get chicken and vegetables coated with corn starch mixture.
  • Turn off stove and transfer cooked Chicken and Vegetable Stir Fry into the Parsnip Yam Ring. Garnish with cilantro leaves.
  • Serve immediately.

Nutrition

Calories: 336kcal
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