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 Wash the chicken and chop into
1 1/2 inch (4cm ) pieces. Peel
the yam or potatoes and roll-cut
diagonally into 1 1/2 inch (4
cm ) pieces.
- Heat the oil in a wok to 375oF
(190oC), or until a
piece of scallion green or ginger
sizzles noisily and browns quickly
when tossed into the oil. Add
the chicken and deep-fry to turn
of colour. Remove the chicken
and add the rice wine. Simmer
over medium heat for 20 minutes.
Add the soy sauce, sugar, yam
and stock and continue simmering,
until the chicken is tender.
- If too much liquid is left in
the wok, reduce by boiling rapidly.
Stir the dissolved cornstarch
and add to the wok. Cook, stirring
, until the sauce thickens. Sprinkle
with the sesame oil, and serve.
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