Ingredients
200 g Chinese yam (about 7 oz)
Seasonings
20 g candied winter melon and red cherry strips, 40 g white sugar, 500 g peanut oil (about 75 g actual consumption).
Instructions
1. Wash and peel the Chinese yam, cut into irregular chunks, blanch in boiling water then drain, deep-fry in oil heated to 350°F until golden brown and cooked through, then remove.
2. Heat oil in a wok over medium-low heat until it reaches about 40% hot (around 140°C/285°F). Add sugar and stir over low heat until it melts and turns a golden color with bubbles. Immediately add the yam pieces and toss quickly to coat them evenly with the syrup. Remove the wok from the heat and continue tossing, then sprinkle with red and green candied fruit strips. Transfer to a plate brushed with sesame oil. Serve with a small bowl of cold water on the side. To eat, use chopsticks to pick up a piece of yam, dip it briefly in the cold water to harden the syrup, then enjoy. The sugar threads are sweet, crispy, and fragrant, while the yam is soft, tender, and subtly sweet. This dish also helps strengthen the spleen, remove dampness, benefit the lungs and kidneys, and replenish vital energy.