Red Fermented Rice Duck Clay Pot
A clay pot dish with vibrant color and tender, richly flavored duck. Red fermented rice is stir-fried until aromatic, then slow-simmered to develop an intense, fragrant flavor.
Ingredients
Duck (washed, cut into pieces, blanched in boiling water for 5 minutes, then drained)
300 g
Scallions (washed and finely chopped)
8
Ginger (washed and finely chopped)
1
Red fermented rice
3 tbsp
Cooking wine
2 tbsp
Salt
2 tsp
Sugar
2 tsp
Cornstarch (for thickening)
to taste
Instructions
1
Step 1
Wash the duck and cut it into pieces. Blanch in boiling water for 5 minutes, then drain. Finely chop the ginger and scallions.
2
Step 2
Heat oil in a wok, sauté the ginger and scallions until fragrant, then add the red fermented rice and duck pieces and stir-fry until aromatic. Pour in the cooking wine and transfer everything to a clay pot.
3
Step 3
Add the salt and water to the clay pot and bring to a boil. Reduce to low heat and simmer for about 1 hour, add the sugar and stir to combine, then simmer for another 10 minutes. Remove the scallions and thicken the sauce with cornstarch before serving.
