Sliced Duck with Fermented Rice

Name: Sliced Duck with Fermented Rice
Ingredients: 1 Cooked fat tender duck (about 500g, remove head, feet and large bones, cut into chunks); 50g Cilantro (picked and washed, garnish on side of plate); 1g Minced ginger; 50g Dry starch (for mixing with duck pieces); 50g Fermented rice; 0.5g Five-spice powder; 15g Shaoxing wine; 15g White sugar; 15g White soy sauce; 0.5g MSG; 0.5g Sesame oil; 750g Peanut oil (about 60g needed, 25g for stir-frying aroma, remainder for deep frying)

A Fujian-style dish: cooked duck is cut into pieces, braised with fermented rice (xiangzao) and seasonings until flavorful, coated in starch and fried until crispy, then sliced and plated.

Varies

Easy

0 favorites

Ingredients

Cooked fat tender duck (about 500g, remove head, feet and large bones, cut into chunks) 1

Cilantro (picked and washed, garnish on side of plate) 50g

Minced ginger 1g

Dry starch (for mixing with duck pieces) 50g

Fermented rice 50g

Five-spice powder 0.5g

Shaoxing wine 15g

White sugar 15g

White soy sauce 15g

MSG 0.5g

Sesame oil 0.5g

Peanut oil (about 60g needed, 25g for stir-frying aroma, remainder for deep frying) 750g

Instructions

Braise with fermented rice to absorb flavor

Remove head, feet and large bones from cooked duck, cut into 4 large pieces. Place pot on medium heat, add peanut oil (25g) and heat. First add minced ginger and fermented rice to stir-fry until fragrant, then add duck pieces, white sugar, five-spice powder, Shaoxing wine, soy sauce. Switch to low heat and simmer for 20 minutes. Season with MSG and mix well. Transfer to a bowl, drain off juice, add dry starch and mix evenly.

Deep fry and slice

Place pot on high heat, heat peanut oil to 60% hot. Add duck pieces coated with starch and deep-fry until crispy. Pour into a colander to drain oil, drizzle with sesame oil. Then cut into slices 5cm long and 0.33cm wide, arrange on plate. Cilantro picked and washed, garnish on side of plate. Serve.