Friday, March 26, 2010
1 pack preserved duck leg
1 cantonese sausage (sliced thinly)
4 dried chinese mushroom
2 cups rice ( for 4 servings)
5 cloves garlic (crushed)
3cm ginger (sliced thinly and crushed)
4 shallots (sliced thinly)
2 tbsp light soya sauce
1/2 tsp dark soya sauce
1/2 tsp oyster sauce
1 tbsp Jia Hor seasoning
1. Remove skin from preserved duck leg and blanched in boiling water for 2 minutes. Then drain and chop into bite-sized pieces.
2. Saute shallots until golden brown colour then set aside.
3. Saute garlic and ginger until fragrant.
4. Add in rice and stir well with 1 tbsp light soya sauce, 1/2 tsp dark soya sauce, 1/2 tsp oyster sauce and 1 tbsp Jia Hor seasoning.
5. Pour the rice into a claypot, add enough water to cover rice by 1/2 inch.
6. Add mushroom, preserved duck and sausage in boiling water once the water is boiling.
7. Cover the claypot and reduce heat to medium-low heat.
8. while cooking the rice, blanch the choy sum in boiling water. Then drain and stir
with 1/2 tbsp oyster sauce, 1 tbsp light soya sauce and fried shallots.
9. After 10 minutes, the rice should look fairly dry, drizzle 1 tbsp light soya sauce
on top of rice.
10. Re-cover the pot, turn off the heat and allow it to steam for another 5 minutes.
11. Sprinkle some fried shallots on top before serving.