Name: [suzhou] Eight Treasure Duck with Glutinous Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 duck; 3 pcs Choy Sum; 3 pcs Shiitake Mushrooms; 100g Glutinous rice; 30g chicken; 30g Diced bacon; 30g Diced pork; 40g Winter bamboo shoots; 50g Miscellaneous vegetables; 15g Dried lotus seeds; Some Vegetable oil; 2 tablespoons Oyster sauce; 4 tablespoons Soy sauce; 5 tablespoons Cooking Wine; Some salt; 2 tablespoons granulated sugar; 3 slices Sliced ginger; 2s shallot; 1 bag Braised Pork Package; 1 tablespoon Chicken noodles

[suzhou] Eight Treasure Duck with Glutinous Rice

by Mother Maizi

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The glutinous rice eight-treasure duck, a famous dish in the Qing Dynasty, was originally a special dish in Suzhou, Jiangsu. According to the "Jiangnan Festival as usual meal base file" during the Qianlong South Tour in the first month of the 30th year of Qianlong, "On the 25th of the first month, Suzhou made Pufujin glutinous rice duck, Wannianchun stew, spring bamboo shoots dried duck, bird's nest chicken silk" The "Eight Treasure Duck with Glutinous Rice" was the most famous traditional dish in Suzhou at that time. The Qing Dynasty "Tiao Ding Ji" and "Tong Qiao Yi Zhao Lu" both recorded the "Eight Treasure Duck" dish and its preparation method. Qianlong has become a famous dish in the palace. Usually this dish will be made at home during the Chinese New Year! Definitely a gorgeous one from the inside out, one of the great dishes of the Spring Festival reunion! The method is also different, useful steamed, useful boiled. . . Let's do it in different ways! "

[suzhou] Eight Treasure Duck with Glutinous Rice

1. Bought clean frozen duck, defrosted

2. Wash the duck and dry it with water, mix it with salt, sugar, soy sauce, and cooking wine to make a juice, put the duck inside and out, put it in the refrigerator for 24 hours to taste

3. Wash the glutinous rice and soak for 2 hours

4. Steamed

5. Soak the lotus seeds in advance, it is recommended to steam them with glutinous rice

6. Prepared mushrooms, carrots, blanched winter bamboo shoots, corn kernels and soaked lotus seeds

7. Prepared diced chicken, diced pork, and diced bacon

8. From the frying pan, add the diced chicken, diced pork, and diced bacon and stir fry for a while

9. Then add other diced vegetables and stir fry together, add cooking wine, salt, sugar, light soy sauce and a bit of dark soy sauce, chicken powder and stir-fry well

10. Stir-fry and mix with steamed rice and mix well to form the Eight Treasure Duck filling

11. Fill the duck belly with stuffing

12. Meet with cotton thread

13. Heat the oil in the pot

14. Dry the water on the surface of the duck, put the duck down and fry it, and pour hot oil on the duck with a spoon, so that the duck's back is golden.

15. After pouring out the hot oil, put salt, sugar, cooking wine, light soy sauce, dark soy sauce, ginger slices, green onion knot, aniseed bag (star anise, cinnamon, bay leaf, grass fruit) in the pot, and add enough water

16. Bring to a boil on high heat, simmer for 90 minutes

17. Add some salt and oil to blanch the shiitake mushrooms and choy sum, remove and set aside

18. First fish out the duck and remove the cotton thread

19. Leave an appropriate amount of juice in the pot and thicken it over high heat, and pour some sesame oil before starting the pot

20. Arrange the side dishes, and evenly pour the thickened juice on the eight-treasure duck

21. Put on the table

Tips:
In order to prevent sticking to the bottom of the pan, you should float the duck from time to time. You can also use a large slice of ginger as the bottom