Mini Yam Baskets with Chicken, Cashews and Vegetables

1. Cut chicken thigh into cubes. Separate broccoli into florets. Bring 1 litre of water to boil. Blanch broccoli florets for 1 minute.

2. Dice green and red capsicums. Peel and dice carrot.

3. Peel and cut yam into slices of equal thickness. Season with five spice powder and salt. Mix well.

4. Steam yam slices with your Oven in Steam Mode for about 40 minutes until soft.

5. Sieve rice flour and plain flour together.

6. Mash steamed yam with a fork to form thick paste. Add sugar, sesame oil and 10ml of water. Mix well. Add flour mixture into yam mixture. Mix well to form dough.

7. Divide yam dough into 6 equal portions. Shape into baskets of around 4cm in height and 5cm in diameter. Dust with corn flour if yam paste is too sticky.

8. Blend white onions, ginger and garlic to a coarse paste with your Hand Blender.

9. In a medium-sized pot, heat up just enough cooking oil for yam baskets to fully submerge, at high heat (hob setting Level 8) for about 10 minutes. Test it with some batter. When it sinks and rises to the surface again with bubbles, the oil is at the right temperature.

10. Fully submerge yam baskets in oil to ensure even cooking and colouration. Fry until golden brown and crusted. Remove with a slotted spoon.

11. In a lightly-heated medium-sized pan, add 3 tablespoons of cooking oil used for frying yam baskets. Fry cubed chicken thigh for about 4 minutes.

12. Add blended paste, diced carrot, diced red and green capsicums, blanched broccoli florets, roasted cashew nuts.

13. Add sesame oil, light soy sauce, oyster sauce, white pepper powder, salt and chicken stock. Stir well and cook for 3-5 minutes.

14. Mix 50ml of water with corn flour to form a slurry. Add corn starch slurry to the cooking filing. Stir well until sauce thickens.

15. Serve in yam baskets and enjoy.

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