Claypot Rice with Braised Duck Legs with Wild Rice

Name: Claypot Rice with Braised Duck Legs with Wild Rice
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Wild rice; 100g Rice; 1 Cured Duck Leg; Some oil; 30g carrot; 30g Green bamboo shoots; 25g Green onion ginger

by Jackey cat

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Claypot rice is so popular in Guangdong in spring, summer, autumn and winter. When you are tired from shopping, you can sit in a tea restaurant and order a claypot rice to eat. It is quite satisfying. I like to serve it and open the lid. The smell of meat, rice, spring onion, and ginger, smelling the appetite, the sizzling movement of pouring the delicious sauce on the rice before eating, has long been overwhelming. You must immediately take a bite with your mouth wide open.
Let’s have a fresh way of eating today. The rice is mixed with wild rice. The taste of wild rice is a tough ingredient, while the rice is fragrant and soft. Two completely different textures collide in the mouth. The taste is surprisingly praised. Serve the seasonal cured meat. Don't mention how refreshing this taste is. What are you waiting for? Let's get started. "

Ingredients

Claypot Rice with Braised Duck Legs with Wild Rice

1. 30 grams of wild rice has been soaked overnight, and 100 grams of rice can be washed without pre-soaking.

Claypot Rice with Braised Duck Legs with Wild Rice recipe

2. Put a few drops of cooking oil in a casserole.

3. Add more water, close the lid, and cook the rice over medium heat.

4. Take advantage of the vacancy of the rice cooker, and take advantage of the other ingredients.

5. When the rice in the casserole has begun to dry, put the chopped cured duck legs in.

6. Cover the lid, turn to the lowest heat, and slowly turn the pot so that all sides are heated at the same time, and the bottom of the rice is burnt.

7. Then blanch the carrot shreds and the green bamboo shoots, and prepare a sauce (the method of this sauce: stir the ginger and garlic with oil, then dip in light soy sauce, add oyster sauce, a little sugar, appropriate amount of water, and cook. Just roll) Of course, if you don’t want to make the sauce so troublesome, you can just use steamed fish soy sauce or light soy sauce.

8. After seeing that the rice and cured duck legs are mature, you can put other dishes on the table and enjoy!

Tips:
1. Wild rice must be soaked, preferably one night in advance.
2. The difference between making claypot rice is that the claypot rice with wild rice must have a larger amount of water and put some oil appropriately to make the taste of the rice moist.
3. Note that as long as the water in the claypot is slightly dry, you can put the cured duck legs, and then immediately cover and simmer, so that the rice will have the aroma of wax and absorb the oil of wax.
4. Because there are no green vegetables at home, I use carrot shreds and green bamboo shoots instead.
5. It is best to have a portion of the sauce burned on the rice, which is fragrant and flavorful. Of course, you can do it at will. You can use light soy sauce or steamed fish soy sauce directly, or you can cook a portion yourself. It's even more delicious.