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Yam/Taro Rice is a savory one-pot meal made with long grain rice, fluffy taro (a.k.a. yam), chicken, and Chinese sausage. It is deliciously satisfying. | RotiNRice.com #taro #yam #yamrice #onepotmeal

Yam/Taro Rice

Yam/Taro Rice is a savory one-pot meal made with long grain rice, fluffy taro (a.k.a. yam), chicken, and Chinese sausage. It is deliciously satisfying.
Author : Linda Ooi
Course : Main Course
Cuisine : Chinese
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings : 4
Calories : 620kcal

Ingredients
  

  • 2 Chinese sausages
  • 8 oz skinless, boneless chicken breast (cut into tiny pieces) (225g)
  • ¼ tsp ground pepper
  • 2 tbsp soy sauce
  • 8 oz taro / yam (cut into ¼ inch cubes) (225g)
  • 1 tbsp sesame oil
  • 2 cloves garlic (minced)
  • 2 cups long grain rice (rinsed and drained) (400g)
  • ½ tsp five-spice powder
  • 1 tsp salt (or to taste)
  • 2¾ cups water (660ml)

Garnish

  • Finely sliced green onions
  • Fried shallots
  • Sliced red chilies (optional)

Instructions
 

  • Soak Chinese sausages in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice sausages into coins. Seasoned sliced chicken breast with pepper and soy sauce.
  • Brown sausages in a non-stick pan without oil for 2 to 3 minutes. Remove leaving the oil rendered in the pan. Set aside sausages.
  • Fry cubed yam/taro for 6 to 7 minutes. Remove and set aside. Most of the oil would have been absorbed by the yam/taro.
  • Add sesame oil to the pan. Sauté minced garlic for 30 seconds, then add seasoned chicken breast. Continue to stir fry until chicken turns opaque, about 3 minutes.
  • Add rice and five-spice powder. Stir to get all ingredients well mixed.
    Yam / Taro Rice-7
  • At this point, the entire content of the pan may be transferred to a rice cooker if preferred. Add water, salt, fried sausages, and yam/taro. Stir to mix and cook rice as usual in the rice cooker.
  • If you are not using rice cooker, add water to the rice. Return fried sausages and yam/taro cubes to the pan. Stir to mix. Cover and bring to a boil. Remove lid, season with salt. Cover, reduce heat to medium and allow rice to cook for approximately 10 to 15 minutes or until all liquid is absorbed.
  • Turn heat down to the lowest possible setting and allow rice to cook for another 10 minutes.
  • Turn off heat and remove pan. Allow rice to sit for 10 minutes before serving.
  • Fluff rice using a pair of chopsticks or a spatula. Dish some onto a plate and sprinkle with garnish.

Nutrition

Calories: 620kcal
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