Last week I bought a packet of yam, yes frozen as I have been bitten many a times before buying fresh yam and when peeled only to find half was bad aka shades of brownish, which I dare not eat. These frozen ones are quite good and most times very floury denoting good yam taste. I happily use them – please refer to pic. Cooking our Asian dishes is sometimes a challenge in UK but it is so satisfying when a good cook come to fruition.

Actually, my family loves yam a lot especially the husband if I make my signature yam cake for him https://www.julieolive.co.uk/2019/08/10/fried-yam-cake/ but daughter requested for rice today as the weather has gone a lot colder. So, Yam rice it is. Today I made a special yam rice with abalone added. It is optional but mostly after Chinese New Year my family will use up the tins of abalone with this dish too.

Last night before bedtime I washed and soaked my flower shitake mushrooms. Then I soaked them in clean water as the water will be used to boil my rice. These beautiful flower mushrooms are easily bought in the UK and most Chinese supermarket sells them.

I often spent my nights thinking what to cook the next day and if there’s anything I need to prepare the night before. My husband thinks it is a Virgo thing. I do hate things not in proper places or lying about not tidied. However, I just like to cook with as complete an ingredient list as I could else, I rather not cook that dish or change the menu. I am fine with a bit of fusion, but some dishes needed to be true to the original. I know, I am weird. I especially hate it, really hate it, when people declare their dish ‘authentic’ when it is obviously not! One day the cooks of our future generation would not know what’s authentic and what’s not anymore and I feel very passionate and sad about this.

Note – A good bowl of Fragrant Yam Rice must have just tender yam pieces, not mushy, taste of lap cheong (Chinese sausages), Taste of heabea (dried shrimps), taste of mushrooms and leave you craving for a second bowl.

The spring onions are a must for that bit of freshness because Fragrant Yam Rice is so rich.

Fragrant Yam Rice, Taro Rice (芋头饭)

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Ingredients

Mushroom (washed & soak the night before, water reserved)
Garlic and shallots minced
A few thin slices of fresh ginger
Handful of dried shrimps
2 – 3 stick Chinese sausage (I used 4 as we love them, and I am giving some to a friend)
2 Chicken breasts sliced into cubes (as same a size as the yam as you possibly could)
4 – 5 Small cups Rice

Seasoning

Salt & freshly ground peppers
1 – 2 tsp Five spices
1- 2 tsp Dark soy sauce
1 – 2 tbsp Light soy sauce
2 – 3 tbsp Oyster sauce
3 – 4 tbsp Rice Wine
1 – 2 tbsp Sesame oil

Extra ingredients

1 tin abalone (optional)
Chinese dried bacon (optional)
Fresh spring onions

Notes

Note – Fry and seasoned everything well separately before assembling like you would nasi biryani.

When everything is ready I bring to boil in my pot covered for 15 minutes medium heat. About that time you will smell the unmistaken aroma and know it is done. Turn the heat off but do NOT open your pot at least 10 minutes or until serving time.

I use a cast iron pot with a heavy lid. You need to adjust to your cooking pot.

19th July 2024 – As we cook more and more, we discovered new ways of cooking better. Updated today with new pics and new TIPs. TIP 1 – When I fry the Chinese sausages I added a generous amount of rose wine. I like the smell. TIP 2 – I lined the base with fried mince pork and crispy lards with some oil to make sure rice does not stick to the bottom and burn. TIP 3 – I sliced my yam a bit bigger but when frying the yam I tried tasted and added a touch of the mushroom soaking liquid, taste to make sure that the yam will be just cooked NOT mushy after cooking. If the yam is too hard then it may be too tough later. TIP 4 – Add the rice in slowly making sure they get to all the nicks and corners TIP 5 – lastly topped with a tin abalone.