Yam Ring Basket With Celebrity Chef Amy Beh

Yam Ring Basket By Celebrity Chef Amy Beh with La gourmet Pressure Cooker

Mashed yam paste is formed into a ring and afterwards singed and loaded up with pan sear chicken and vegetables or any filling of your decision and served on a bed of fresh rice stick noodles. This is a well known Chinese New Year food you can without much of a stretch make at home.

The recipe may seem difficult to do but with our recipe guide here featuring celebrity Chef Amy Beh, you’ll catch on in no time!

Prosperity Yam Ring is a dish to start off any festival. It’s generally served in the Spring Festival 金芋满堂喜迎春, Jīn yù mǎntáng xǐ yíng chūn. Like some other food served during Chinese New Year, it has an auspicious significance. The yam ring basket or fatt putt is filled to the edge imply a spilling over of fortune (phoon woon put woon 盘满钵满 in Cantonese)

The yam ring basket gets its name from the Buddhist alms bowl (fatt putt). It is no big surprise the yam ring basket bears similarity to this said bowl.

This is a conventional dish that is normally served at weddings or Chinese New Year. The primary ingredient is yam which normally forms into a ring and is afterwards deep-fried.

The yam ring basket is then put on top of a bed of fried noodles, commonly used is rice vermicelli. With respect to the filling, it’s ordinarily a combination of sautéed meat, sea produce, and a variety of brilliant and delightfully cut vegetables.

Fresh outwardly and delicate substantial yam inside loaded up with appetizing meat as well as vegetable pan-fried food is actually a crowd-pleaser. Plus, the fancy deep fried rice vermicelli forms a beautiful nest where the yam ring will sit.

Here’s how to make this:

Ingredients for golden yam ring basket

300 grams yam (cut into thin slices)
60 grams wheat starch
1/2 tsp baking powder
1/2 tbsp 5 spice powder
1 tsp sugar
1 tsp salt
30 grams shortening
90 ml hot boiling water
1 piece deboned chicken whole leg (cubed)
20 grams red capsicum
20 grams green capsicum
100 grams local lotus roots (sliced)
20 grams big onion (cubed)
3 dried chilis (cut into sections)
1 tsp light sauce
1/4 tsp dark soy sauce
1 tbsp oyster sauce
2 – 3 tbsp water
1/2 tsp chicken stock powder
dash of pepper
1/2 tsp sugar
30 gram rice vermicelli
adequate cornflour slurry
dash of shaoxing wine

Instructions for golden yam ring basket

1. First, add water into the stainless steel pot of La gourmet pressure cooker. Then, put the yam in for steaming.

2. Lock the lid of the pressure cooker then. Press the “Steaming” button. The pressure cooker will start the cooking process on its own.

While waiting for the yam to be steamed, we will do the filling for the golden yam ring basket.

3. Add in light soy sauce, oyster sauce, dark soy sauce, pepper, chicken stock and sugar into a bowl and mix. Dark soy sauce has a light taste yet it is vastly used in cooking mainly for the color.

4. Heat the oil and add in the dried chilli. Lightly stir fry it to get the fragrance and spiciness out.

5. Then, add the chicken, lotus root, red capsicum, green capsicum, red onions and sauce. Stir fry together until they are well-combined.

6. Add in the corn starch slurry gradually while stirring continuously.

Next prepare the wheat starch paste. Take the steamed yam out from the pressure cooker.

7. Add boiling water into the bowl of wheat starch to make the paste.

8. Mash the steamed yam. Then add the wheat starch paste and mix it together.

Add 5 spiced powder, baking powder, salt and sugar into the paste and mix them well. Add in shortening and continue mixing it.

9. Transfer the paste onto the parchment paper to shape the yam ring so it will be easier to work with.

10. Put a cling wrap on top and roll it with a rolling pin. The cling wrap will prevent the paste from sticking to the rolling pin.

11. Form a rectangular block that is slightly thick. This will then be rolled to form the yam ring basket shape. After shaping it, cover it with parchment paper and leave it in the freezer for about an hour. Freezing it will help the yam ring to keep its shape.

12. After that, take it out and form the yam ring basket shape. Stick the paste from end to end to form a cylindrical ring.

13. Heat the oil in the Nitrigan cast iron wok for deep-frying. To test if the oil is hot enough, stick a wooden chopstick into the oil, and on the off chance that you see huge air pockets conformed to the chopstick, it’s hot and ready. The bigger the air pockets, the higher the oil temperature is.

You can also drop a piece of rice vermicelli onto the oil. If it’s hot enough, the rice vermicelli will get fried and float to the top.

14. Dip the frying strainer into the hot oil before placing the yam ring basket on it so it won’t stick.

15. Then, move the yam ring basket onto the frying strainer carefully, then dip it into the hot oil.

In the event that your oil doesn’t cover the entire yam ring basket, utilize a spatula to spoon the hot oil over the highest point of the ring. Fry until it turns golden brown.

16. After that, we will fry the rice vermicelli. Wait for it. It will blossom and float to the top. The rice vermicelli is, even more, a “style” purpose as it were. Albeit certain people might eat them, they are very tasteless. It’s probably better to have additional sauce or ingredients to go along with it. So it is truly discretionary to include this in the dish.

The rice vermicelli will quite often become brown as well. To prevent this, the oil would be exceptionally hot and when they are solidified, quickly take them out of both oil once they float.