Wild Duck Vegetable Rice
A nutritious one-pot rice dish braised with wild duck, chicken, pork, ham, and winter bamboo shoots together with japonica rice. Traditionally enjoyed as a wholesome meal believed to support good health.
Ingredients
Japonica rice (rinsed clean and drained)
1500 g
Plucked wild duck (washed, boiled until tender, diced, broth reserved)
to taste
Pork (washed, boiled until tender, diced)
to taste
Chicken (diced)
to taste
Ham (diced)
to taste
Winter bamboo shoots (diced)
to taste
Bok choy greens (washed and finely chopped)
to taste
Shepherd's purse (washed and finely chopped)
to taste
Pickled mustard greens (washed and finely chopped)
to taste
Fine salt (seasoning)
to taste
Shrimp roe (seasoning)
to taste
Lard (seasoning)
to taste
Instructions
1
Prepare the ingredients
Wash the wild duck and pork separately, place them in a pot, and simmer until tender. Remove and dice each separately, reserving the broth. Wash the bok choy greens, shepherd's purse, and pickled mustard greens, then finely chop each. Dice the chicken, ham, and winter bamboo shoots. Rinse the rice until clean, drain it, and let it dry briefly.
2
Sauté
Heat a wok, add an appropriate amount of lard, and stir-fry the chopped greens until softened. Pour in the duck broth, then add the shrimp roe, fine salt, chicken, wild duck, pork, ham, and winter bamboo shoots. Once the broth comes to a boil, add the rice.
3
Braise the rice
When it returns to a boil, stir constantly with a spatula. Once the liquid has evaporated, spread a layer of shepherd's purse and pickled mustard greens over the top. Cover the wok tightly and braise over low heat until the rice is fully cooked.
4
Finish and mix
Use a rice paddle to scrape off the layer of shepherd's purse and pickled mustard greens on top, then drizzle in additional lard and mix well.
