Chinese Yams In Spun Syrup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chinese Yams In Spun Syrup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chinese Yams In Spun Syrup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients:
• 1 lb (500 g) Chinese yams (or sweet
• potatoes)
• 3 cups (750 ml) vegetable oil for deep-frying;
• uses about 2 1/2 oz (75 ml)
• 5/8 cup (150 g) sugar

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Wash, peel and roll-cut the yams into pieces

Step 2: Technique & Execution

Soak in boiling hot water and remove immediately. 2

Step 3: Technique & Execution

Heat the oil in a wok over medium heat to about 250oF(120oC), or until small bubbles appear around a piece of green leaf tossed into the oil

Step 4: Technique & Execution

Add the yams and deep-fry until cooked or brown. 3

Step 5: Technique & Execution

Pour all but 2 tbsp of the oil out of the wok

Step 6: Technique & Execution

Turn the heat to low and add the sugar, stirring constantly until it dissolves