Chaozhou Sweet Glazed Yam (Gong Shao)
A classic Chaozhou dessert where tender yam pieces are coated in a thick, sweet syrup infused with osmanthus and citrus. Perfect hot or cold as a banquet finale.
Ingredients
8 items- Chinese yam (iron stick variety) 500g
- White sugar 150g
- Rock sugar 50g
- Water 300ml
- Dried osmanthus flowers 1 tbsp
- Orange peel 1 small piece
- Cinnamon stick 1 small stick
- Salt a pinch
Nutrition
Steps （6 steps）
Peel the yam and cut into 2-3cm rolling chunks. Immediately place in a bowl of water to prevent oxidation.
In a pot, combine water, white sugar and rock sugar. Heat over medium heat, stirring until sugar dissolves. Bring to a boil.
Add cinnamon stick and orange peel (if using). Reduce heat to low and simmer for 5 minutes to release aromas.
Drain yam chunks and add to the syrup. Bring to a boil over high heat, then reduce to low, cover and simmer about 25 minutes until yam is tender and easily pierced with a chopstick.
Uncover and increase to medium-high heat to reduce the syrup. Gently shake the pot frequently to prevent sticking. Cook until the syrup thickens and coats the yam, turning amber. Remove from heat.
Sprinkle dried osmanthus flowers over the yam and toss gently. Serve warm or chilled; the flavor improves after refrigeration.
Tips
① Choose iron-stick yam for a soft, non-mushy texture. ② Do not stir with a spatula during reduction; shake the pot to coat the yam evenly. ③ Adding orange or lemon zest provides a fresh layer of flavor. ④ Chilling makes the glaze more pronounced, ideal as a cold dessert.
You May Also Like
More recipes you might enjoy
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.