Steamed Duck
Yuan Shikai's refined steamed duck, with glutinous rice and ham stuffed in the cavity, steamed over chicken broth for three days.
Ingredients
duck (plucked, eviscerated, cleaned, select male duck)
1
glutinous rice
to taste
diced ham
to taste
wine
to taste
ginger juice
to taste
fragrant mushrooms
to taste
diced preserved turnip
to taste
diced bamboo shoots
to taste
chicken broth
to taste
Instructions
1
Prepare the Duck
Remove the duck's feathers, eviscerate it, and wash clean. Select a male duck.
2
Stuff the Duck
Mix glutinous rice, diced ham, wine, ginger juice, fragrant mushrooms, diced preserved turnip, and diced bamboo shoots, then stuff the mixture into the duck's cavity.
3
Steam the Duck
Place the duck into a ceramic jar, then set the jar inside a clamp pot half-filled with water. Add chicken broth instead of plain water, and simmer over low heat for three days.
