Chinese Yam and Chicken Soup

This recipe calls for Asian Yam. This is not to be mistaken for what gets marketed as ‘yam’ in the US. Despite popular belief, both the yellowy sweet flavored potato that is labeled ‘sweet potato’ and the orange fleshed extra sweet flavored potatoes named ‘yam’ are both just that, sweet potatoes. The cousin of the good-ole reg’ya’la tater. The true yam however is a different, all be it similar looking, tuber that grows in Africa and Asia. These bad boys can get to as big as 5o feet in length! Darker brown on the outside these somewhat hairy looking starch staples come in two types. …Er maybe three or four. With the dark skin there is a white fleshed more ‘milky’ yam and a drier slightly pale yellow yam. Then there are also white and purple skinned yams, more common to Asia. You can use whichever you prefer for this recipe, and if you don’t have any true yam then you should substitute a regular potato of your choosing.

As for the Goji berries in this recipe, you will probably be able to find them in your health food department.

By: Semiserious Chefs
Serves: 4-6

Ingredients:

3 chicken quarters
- OR 3 thighs and 3 legs
6 cups vegetable or chicken stock
6 cups water
1 foot Asian or African yam; peeled and cubed
- OR 6 potatoes; cubed
1 green onion bunch; chopped
6 cloves garlic; minced
2 T grated ginger
1/4 cup shaoxing rice wine
3 T goji berries
salt and pepper to taste
sesame and fire oil for serving

Directions:

In a large pot bring the stock and water to a boil with the chicken. Reduce heat to medium and simmer for 20 minutes.
Add the yams, green onions, garlic, ginger, wine, and goji berries and simmer for another 10 minutes, until the yams are just tender.
Serve each bowl with broth, vegetables, and chicken, drizzled with sesame, and fire oil to taste. Offer a side of steamed rice for each guest.