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Chinatown duck rice with sticky plums recipe And Books

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Chinatown duck rice with sticky plums recipe and books

So you would like to know how to make Chinatown duck rice with sticky plums recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


chinatown duck rice with sticky plums

1gressingham duck (whole)
sunflower oil for deepfrying
4 cups Thai (jasmine) rice
spring onions chopped to serve (optional)

for braising the duck:
1 litre chicken stock
6 shallots chopped
500ml dark soy sauce
400ml rice wine
3 tbsp honey
2 tsp salt
2 cinnamon sticks snapped
4 star anise
1 strip orange peel

for the plums:
1 red onion half finely chopped the other half quartered lengthways and separated into petals
2 cloves garlic chopped
3cm fresh ginger grated
3 long mild red chillies roughly chopped
4 plums quartered half chopped
1 tbsp redcurrant jelly
1 tbsp rice vinegar
8 oriental semidried or preserved plums (not prunes) available from oriental stores
100m1 braised duck gravy (qv below)

Start by braising the duck the day before: submerge the duck in boiling water for about 3 minutes then strain. Next mix together all braising ingredients in a large casseroletype pan in which the duck will fit snugly (something oval is ideal) then put the duck into it upside down (the liquid should almost cover it) cover and gently braise on a very slow bubble for about 11/2 hours. (if you are using a ceramic pot do this in the oven.) Carefully lift out the bird the handle of a wooden spoon slipped inside is the slickest way drain off the liquid and hang it up on a meat hook or prop upright in a cool place to dry overnight. Keep the braising liquid.
Next day when ready to serve: put the rice on to cook.
While it is cooking gently deepfry the whole bird (or in quarters if it won`t fit in your frier) in hot oil for about 15 minutes until crisp.
Meanwhile fry the chopped red onion garlic ginger and chilli in a dash of oil until softened then stir in the chopped plums redcurrant jelly and rice vinegar and cook until gloopy.
Next add the remaining onion quartered plums and preserved plums (if using) the gravy and 50)ml of water and reduce stirring occasionally until gloopy again.
Flake the meat from the duck and serve in bowls of steaming rice with a spoonful of sticky plum. Put little dishes of reheated braising gravy on the table to dip into or to spill over the rice.

You don`t have to make the plum bit the duck rice can be eaten with steamed Chinese greens and chopped spring onion if you prefer.
This recipe can also be made with pork spare ribs: just swap duck for ribs but roast (rather than fry) them at the end. The volume of soy sauce is big but it`s not to be wasted as you can freeze the gravy and then reuse it for future braising. If you can`t get preserved plums bulk it up with three extra fresh plums instead.

This Recipe Serves 4


(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Chinatown duck rice with sticky plums recepie. Check out these great recipe books and learn how to make Chinatown duck rice with sticky plums!
View Recipe Books - Chinatown Recipe







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