Lemon Chinese Yam
Chinese yam in an edible plant commonly seen in East Asia but also can be easily obtained in most Asian grocery stores worldwide. It can be eaten raw, tastes mildly sweet and crispy. When it’s cooked, it’s starchy like potato. Chinese yam is sliced thickly and dried, then cooked in various Chinese soups. Chinese yam is packed with vitamins, minerals and fiber. In traditional Chinese medicine, Chinese yam is considered one of the almighty ingredients. It can ease symptoms of menopause, improve blood sugar control and reduce inflammation. It can be eaten often, several times a week.
Chinese yam can be cooked just like potato, steamed, poached, soup, baked, or deep-fried. I like to make Cantonese soup with dried Chinese yam. When I have hot and spicy Sichuan hotpot, I like to slightly cook the Chinese yam, so it tastes starch outside but keeps the crispiness inside. Or I would have fresh Chinese yam juice, sweetened with honey. Also I like to have hot steamed rice with grated Chinese yam, a Japanese way. In this recipe, I make a simple lemon olive oil dressing for this Japanese specie of Chinese yam.
Though fresh Chinese yam can be eaten raw, some of the species might be too tough to chew. Choose those thick tubers with lighter colour peel. There is one specie called Iron Bar, which is long and thin. It’s said to be with higher beneficial value than other species, usually cooked in soup.
- Chinese yam, 500g
- Lemon, 1
- Syrup/honey, 1tbsp
- Dijon mustard, 1tbsp
- Olive oil, 2tbsp
- Salt, 1/4tsp
How to do –
1. When you peel the Chinese yam, make sure you wear latex gloves to prevent slipping;
2. Chop into bite size matchsticks;
3. For the dressing, thinly slice some lemon peel for garnishing, mix the juice of 1 lemon, 2tbsp of olive oil, 1tbsp of Dijon mustard and honey, a nip of salt, mix well and have a taste, adjust with salt or sugar; Sprinkle on the Chinese yam and garnish with a little lemon peel.