Currently it is Chinese New Year and because of this festival, waxed meats are sold in supermarkets - Chinese sausages, wax duck, wax chicken n wax pork.
I remember always going with my mom to Chinatown to get waxed duck or in Cantonese Lup Ngap. It is always a essential item to give to my grandma.
Today I attempted to cook glutinous rice with waxed duck.
Very simple ingredients.
I made adjustments to recipes from Smoky Wok blog and to recipe book 1 Dish 2 Flavours by Patsie Cheong.
One wax duck breast 90 gm bought from Fairprice supermarket (replaced lup cheong in original recipes)
About 600gm of glutinous rice, washed n soaked for about 2 hours
4 Chinese dried mushrooms, soaked till soft
300 ml chicken stock
1 tablespoon soy sauce
A dash of pepper
Spring onions chopped. White for frying. Green part for garnishing.
Some roasted cashew nuts.
I also used 4 rice bowls.
Boil water in a pot n place wax duck inside and boil for 15 minutes to remove some of the salt.
Cool n dice the duck meat.
Dice the softened mushrooms.
Mix about 300ml of chicken stock with 1 tablespoon soy sauce and pepper and 1 tablespoon oil.
Heat the wok. Add 2 tablespoon oil n add the mushroom n white part of spring onion. Fry a bit.
Then add the waxed duck n fry together.
Now add the soaked rice n fry together continuously. Sprinkle in the chicken stock if starts to appear dry.
Ladle into 4 rice bowls.
Steam for at least 50 mins for the rice to cook.
Throughout the steaming time I also added chicken stock to the rice by tablespoons in about 10 minutes break.
Invert into a plate and decorate with green spring onions n cashew nuts before serving.
The rice is soft and my hubby says like bak chang - rice dumpling rice texture. I think good attempt. Happy cooking!