Q: Can I use a different type of yam for this recipe?
A: Yes, you can use other types of yams, but the texture and flavor might slightly vary from using Chinese yam (Dioscorea opposita).
Q: Is it necessary to marinate the chicken for over half an hour?
A: Marinating for over half an hour ensures the chicken absorbs the flavors, but if short on time, a minimum of 15 minutes can still work.
Q: Can this dish be cooked without a pressure cooker?
A: Yes, it can be steamed in a regular steamer or pot over water, but the cooking time may need to be adjusted.
Chinese Yam Steamed Chicken
Notes
Ingredients:
- Chicken, cut into pieces: 200g
- Chinese yam (Dioscorea opposita), sliced: 250g
- Doubanjiang (fermented bean paste): 10g
- Salt: 1g
- Chicken powder: 3g
- Chinese cooking wine: 5g
- Cornstarch: 8g
- Ginger and garlic, crushed: as needed
- Green onions, cut into segments: 3
- Sichuan peppercorns: a few
- Clean and cut the chicken into pieces.
- Wash and crush the ginger and garlic.
- Cut the green onions into segments and set aside.
- Mix the chicken pieces with ginger, garlic, green onions, and all seasonings until well combined.
- Add the cornstarch to the chicken mixture.
- Marinate the mixture for at least 30 minutes.
- Peel and clean the Chinese yam, then cut into chunks. Lay these at the bottom of a steaming dish.
- Place the marinated chicken on top of the yam slices.
- Put the dish in a pressure cooker steamer basket.
- Cover and steam on high heat until the cooker reaches pressure, then switch to medium heat and steam for 20-25 minutes.
- Wait for the pressure to release before opening the lid.
- Remove from the cooker, garnish with green onion, and serve hot.
- Calories: Moderate (mainly from chicken and yam)
- Protein: High (from chicken)
- Carbohydrates: Moderate (from yam)
- Fat: Low
- Fiber: Moderate (from yam)
- Good source of vitamins and minerals (from yam and green vegetables)
