Friday, May 11, 2012
Most of us are used to having soups made with dried Huai Shan. Of recent years, there are also fresh Huai Shan. Some call this nagaimo or Chinese Yam.
Yes, this is a true yam because it is from the family of Dioscorea. Wu Tao 芋头 or Taro is not a yam, botanically, because it's from the family of Araceae. I know it's confusing...
Chinese yams are not easy to handle. They are very slippery. So, try not to wash them after peeling. Wash and air dry(or towel dry) before use. If you wash after peeling, it will get very very slimy. I'm allergic to touching wet taro, same goes to Chinese Yam. My hands will itch. So, I had to work really quick and then wash my hands with some vinegar later on.
Anyway... let's get back to our soup.
The source's soup look so yellow hoh.. so nice. but look carefully, that is actually the chicken fat, kekekeke.
I was conned. It's ok to be conned once a while. LOL
This soup is very light, good for the warm weather now.
Chinese Yam Chicken Soup
1 Local free range chicken (Kampung chicken, mine was 650gm dressed weight)
1 ft long fresh Chinese Yam (Huai Shan)
1 sprig of spring onion
3 slices of ginger
1 Tbsp Shao Xing wine
1 Tbsp goji berries/wolf berries
2L water (approximately 8 bowls)
1. Cut chicken into small pieces.
2. Put water and chicken into pot and bring to a boil.
3. Let the chicken simmer for 30 minutes. Skim off the scum. Put in the wine, onion and ginger. Simmer for another hour.
4. Meanwhile, peel and cut Chinese Yam into slanting pieces. After the chicken broth is ready, put in the Chinese yam and simmer for 10 minutes.
5. Put in goji berries and simmer for another 10 minutes.
6. Season with salt and serve.