Crispy Yam
This Sichuan dish features yam deep-fried until golden, then finished with a sweet-and-sour glaze. The result is crisp on the outside yet soft, tender, and naturally sweet. It is traditionally valued for tonifying the spleen, lungs, and kidneys.
Ingredients
yam (cleaned, steamed, peeled, cut into sections and flattened)
500 g
white sugar
125 g
bean flour (mixed with water to form a slurry)
100 g
vegetable oil
750 g
vinegar
30 g
MSG
1 g
water
2 tbsp
Instructions
1
Prepare the yam
Wash the fresh yam, steam until cooked, then remove the peel, cut into 3 cm long sections, split each section in half, and flatten with a knife.
2
Deep-fry the yam
Heat the wok, add vegetable oil, and when the oil reaches about 175°C (70% heat), add the yam pieces and fry until golden, then remove.
3
Braise and thicken
Heat another wok, add the fried yam, sugar, and 2 tbsp water. Simmer on low heat for 3-5 minutes, then turn to high heat. Add vinegar and MSG, thicken with water bean flour slurry, drizzle with hot oil, and serve.
