Taro Cured Meat Rice
Taro, Chinese cured meats, and roast duck stir-fried with white rice, then served in a clay pot. A warming dish, prized for its fragrant, crispy rice crust.
Ingredients
Taro flesh (diced, steamed)
120 g
Chinese cured meat (blanched, diced)
80 g
Dried shiitake mushrooms (soaked until soft)
2
Snow peas (blanched, diced)
4
Roast duck meat (diced)
40 g
Dried scallop crumbs (soaked until soft)
a pinch
Cooked white rice
480 g
Salt
1/2 tsp
Scallion (diced)
1
Eggs
2
Oyster sauce
1/2 tsp
Light soy sauce
1/2 tbsp
Chicken broth
1/2 cup
Dark soy sauce
1 tsp
Chicken powder
1/4 tsp
Cornstarch
1 1/2 tsp
Instructions
1
Cooking the toppings
Heat the wok, add the cured meat, shiitake mushrooms, snow peas, and roast duck meat and stir-fry until fragrant. Add the seasonings to make a thick sauce, then set aside.
2
Fried rice
Heat the wok again, add a little oil, add the eggs and cook until half-done, then add the white rice and diced taro, add the salt and stir-fry until dry, then add the cured meat mixture and stir-fry until well combined. Transfer to a preheated clay pot, sprinkle with diced scallion and dried scallop crumbs, and serve.
