Yam Ring with Assorted Vegetables

Recipe sourced: Amy Beh ~ kuali.com

Ingredients for Yam Ring:

300g yam, peeled then measure

45g wheat starch or tang mein fun (tepung kanji)

50g shortening

Seasoning for Yam Ring:

1 tsp sugar

1/2 tsp salt

1/2 tsp Chinese Five-Spice Powder

1/4 tsp pepper

Filings:
200g chicken meat, skinned and cubed
750g bee hoon, fried with oil (replaced with soo hoon)

Seasoning for the chicken:
1/2 tsp oyster sauce
1/4 tsp sugar
A dash of pepper
A pinch of salt and sugar
2 tbsp oil
1/2 tsp sesame oil
1 tsp chopped garlic
2 dried mushrooms, soaked and cubed
3 water chestnuts, cubed
25g carrot, diced
5 baby corn shoots, diced
50g deep dried cashewnuts

Seasoning (combined) as thickening:
1 tsp osyter sauce
1 tsp sesame oil
1/4 tsp salt
1/4 tsp sugar
1/2 tsp chicken stock granules
A dash of pepper
1/2 cup water or stock
1/2 tsp corn flour

Method:
Steam the yam until cooked.  Mash the yam and add shortening, seasoning and wheat starch.
Mix thoroughly until mixture becomes a paste and does not stick to your hands.
Chill in the refrigerator for 30 minutes.

Remove yam paste and shape into a ring.  Deep fry the ring in hot oil until golden brown.
Deep fry the beehoon until crispy, set aside.
Dish out and place on a large plate.  Place the deep-fried yam ring over the crispy beehoon.

Heat oil and sesame oil in a wok, saute garlic until fragrant.
Add the seasoned chicken and stir-fry well.  Stir in mushrooms and the rest of the ingredients.
Mix the combined seasoning.

Bring to a boil then simmer for one to two minutes until the gravy turns thick.
Pour the mixed vegetables into the yam ring and serve the dish immediately.