Yam Ring with Kung Pao Chicken
This crispy and fluffy Yam Ring (a.k.a. Taro/Yam Basket) filled with Kung Pao Chicken topped with cashew nuts is a classic. A must-try!
Keyword : prosperity yam basket, taro ring, yam basket, yam ring
Ingredients
Yam Basket
- 7 oz taro (cubed) (200g)
- ¼ cup wheat starch (30g)
- 2 tbsp boiling water
- ½ tsp salt
- ¼ tsp ground pepper
- ¼ tsp sugar
- ¼ tsp five-spice powder
- 1 tbsp vegetable oil
- Sufficient vegetable oil for deep frying
- 1 bundle glass vermicelli
Filling
- ½ portion Kung Pao Chicken
Instructions
- Cut a piece of parchment about 6 inches in diameter. Cut a small hole in the center.
- Steam cubed taro for 8 minutes. Remove and mashed with potato masher in a big bowl.
- In a separate small bowl, combine wheat starch with 2 tablespoons of boiling water. Mix to form a paste. Transfer this paste to the big bowl with mashed taro.
- Add salt, ground pepper, sugar, five-spice powder, and vegetable oil to the mashed taro 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 2½ inches wide x ½ inch thick.
- Shape the strip of dough into a ring. Place this yam ring onto prepared parchment paper.
- Heat sufficient vegetable oil in a wok to about 300˚F to 310˚F (150˚C to 155˚C).
- Gently slide the yam ring together with the parchment paper into the hot oil.
- Deep fry yam ring until golden brown. This should take about 12 minutes.
- Remove and place on a kitchen towel lined plate to absorbed excessive oil. Then transfer to a serving plate.
- Deep fry glass vermicelli and sprinkle it around the yam basket on the plate.
- Cook Kung Pao Chicken and transfer it into the yam ring. Serve immediately.
Nutrition
Calories: 430kcal
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