One of my favorite lunch place while working in Singapore Science Park is the boneless duck shop down at the end of South Buona Vista Road. The tender braised duck is served with their signature thick soy sauce over a plate of fragrant yam rice. Since I made my first braised duck this weekend, I decided to make the yam rice as well to relive this fond memory.
- Prep Time: 1 hour
- Cook Time: 1 hour (depends on your rice cooker)
- 3 cups of jasmine rice, washed and drained
- 500g taro, skinned and cut into cubes
- 100g dried shrimp, soaked, drained and minced (I used a food processor to mince the shrimp)
- 5 dried shitake mushrooms, rehydrated and sliced
- 4 large shallots, sliced thinly
- 1 Tbsp minced garlic
- 4 stalks of green onions, separate the white and green portions, chopped
- 6 Tbsp canola oil
- 2 Tbsp oyster sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp light soy sauce
- 1 tsp ground white pepper
- ½ cube chicken bouillon dissolved in 2 ½ cup water to make chicken stock
- Fried shallots for garnish
- Heat oil in wok over medium high heat. Add shallots, white part of green onions, and garlic. Stir fry until fragrant.
- Add the mushroom slices, minced dried shrimp, and white pepper. Stir fry until the shallots starts to turn golden.
- Add the taro cubes and rice. Stir fry until well mixed and heated through.
- Add in the soy sauce, oyster sauce, white pepper. Stir until the sauce is blended with the rice and taro.
- Transfer the rice mixture to the rice cooker. Add the chicken stock and stir well. Cook according to the rice cooker instructions.
- Scoop into serving bowl. Garnish with a sprinkle of chopped green onions, fried shallots, and a dash of ground white pepper.
- Since I also cooked Teochew braised duck  this weekend, I thickened the braised duck gravy with a Tbsp of cornstarch dissolved in 2 Tbsp of water. Drizzle the thickened sauce over the yam rice and serve with braised duck, egg, and tofu. My dream of Buona Vista boneless duck came true!