Braised Yams with Crispy Savoy Cabbage

_INGREDIENTS:

BRAISED YAMS:

• 500g yams
• 500ml vegetable stock
• ¼ cup soy sauce 
• 2 Tbsp brown sugar 
• 3 cloves garlic, sliced 
• ½ Tbsp minced ginger

CRISPY CABBAGE:

• 5 savoy cabbage leaves
• Salt
• 1/2 tsp Chinese Spice
• 300ml vegetable or canola oil for frying

_{INSTRUCTIONS:}

Prepare your crispy cabbage leaves:

1. Fill a pot with water and bring to the boil. Add the savoy cabbage leaves into the boiling water and cook for 1 minute. Remove cabbage leaves from the water and plunge into cold water to cool. Once cooled, remove the cabbage from the cold water and shred. Place the shredded cabbage into a tea towel and squeeze out the excess water. 
2. Add 300ml of oil to a pot and heat to 160 degrees. If you don't have a thermometer, test the temperature by adding a small piece of cabbage to the pan. If the oil splutters, it's ready to go. Working carefully, fry the cabbage in the hot oil in small batches for 30-40 seconds. The oil will spit for the first few seconds. Remove cabbage and place on a clean tea towel or paper towel to absorb the excess oil. 
3. Season the fried cabbage with salt and Chinese spice and set aside.

Braise your yams:

1. To a pot add stock, soy sauce, brown sugar, sliced garlic, minced ginger and stir together. Then add the yams.
2. Bring the pot to a simmer & cook with no lid for 20 minutes or until the yams are soft but not falling apart (should be tender when pierced with a fork)
3. Use a slotted spoon to remove the yams from the braising liquid and set aside. Then turn the heat up high and cook the braising liquid for a further 4 minutes to thicken and reduce.

To serve: Pour the reduced sauce onto a lipped serving platter, add the yams on top and then finish with the crunchy cabbage leaves.

Tip: Make the most of your extra frying oil! Once the oil has cooled, drain through a sieve and place into a clean glass jar to use again in your next cooking adventure.