3 tbsp cooking oil, divided

2 chicken thighs & 2 chicken drumsticks, cut into large chunks

1kg yam, peeled and cut into large chunks

2 tbsp light soy sauce, divided

2 tsp nam yue (fermented bean curd)

2 cloves garlic, peeled and chopped

¹⁄2 tsp sugar

1 small fillet mui heong salted fish, cubed (optional)

1. Heat a wok over medium heat. Add in about 2 tbsp of cooking oil. Once the oil begins to shimmer, quickly fry the chicken to sear the skin and add 1 tbsp light soy sauce. Remove the chicken from the oil and set aside.
2. Add the yam pieces into the same oil. Reduce the heat to medium low, and fry until the yam takes on a bit of colour. Remove from the oil and set aside with the chicken.
3. If there is not enough oil left in the wok, add another tablespoon of cooking oil. Stir in the nam yue, chopped garlic, 1 tbsp soy sauce, and sugar. Once it is well mixed, return the chicken and yam pieces to the wok. Continue frying until it is fragrant.
4. Add enough water to just cover the chicken and yam, and cover the wok. Reduce the heat to very low and simmer, stirring occasionally.
5. Test the softness of the yam by piercing it with a thin knife or fork; if the knife slides into the yam easily, it is done. If the knife resists, keep cooking or adding water if necessary. Once the yam is soft, turn off the heat but keep the lid on so that the dish continues to cook in the residual heat.
6. If using mui heong fish: While the wok contents are keeping warm, heat up a separate frying pan over medium flame. Add 1 tbsp of cooking oil. Once the oil begins to shimmer, add the cubes of mui heong and fry until brown and slightly crispy. Lift the fish from the oil and garnish atop the finished yam chicken dish to serve.