AuthorLe-ThermiqueCategoryNon HalalDifficultyIntermediate (A) Boil the waxed duck thigh
- Place 1000ml water into the mixing jar to boil
- Add waxed duck thigh into the mixing jar to cook.
- Settings: Timer: 12 Minutes / Temperature : 100°C
- Set-asides
(B) Prepare the seasoning sauce
- Add the premium soy sauce （老抽）, first draw soy sauce （头抽） , shao xing wine , sesame oil and sugar in a small bowl and place into the steamer large.
(C) Steam rice and waxed meats
- Place chinese sausages and liver sausages in the steamer large next to the seasoning sauce bowl.
- Place vegetable in the steamer top tray.
- Add 1500ml +/- water into the mixing jar , insert simmering basket with rice (water same level with rice)
- Then place the reserved waxed meat and drizzle with cooking oil onto the rice to steam.
- Settings: Timer: 20 Minutes / Speed: 3 / Temperature : 110°C / HP: 8
- Remove the steamer large and tray carefully.
- Transfer the steamed rice into the claypot and pour sauce into boiled rice, mix well.
- Slice the waxed meats and arrange on the boiled rice.
- Slice the vegetable and arrange on the boiled rice.
- Slice the reserved duck thigh and arrange on the boiled rice
- Garnish with spring onion and serve warm.
8 servings
Ingredients
Directions
(A) Boil the waxed duck thigh
- Place 1000ml water into the mixing jar to boil
- Add waxed duck thigh into the mixing jar to cook.
- Settings: Timer: 12 Minutes / Temperature : 100°C
- Set-asides
(B) Prepare the seasoning sauce
- Add the premium soy sauce （老抽）, first draw soy sauce （头抽） , shao xing wine , sesame oil and sugar in a small bowl and place into the steamer large.
(C) Steam rice and waxed meats
- Place chinese sausages and liver sausages in the steamer large next to the seasoning sauce bowl.
- Place vegetable in the steamer top tray.
- Add 1500ml +/- water into the mixing jar , insert simmering basket with rice (water same level with rice)
- Then place the reserved waxed meat and drizzle with cooking oil onto the rice to steam.
- Settings: Timer: 20 Minutes / Speed: 3 / Temperature : 110°C / HP: 8
- Remove the steamer large and tray carefully.
- Transfer the steamed rice into the claypot and pour sauce into boiled rice, mix well.
- Slice the waxed meats and arrange on the boiled rice.
- Slice the vegetable and arrange on the boiled rice.
- Slice the reserved duck thigh and arrange on the boiled rice
- Garnish with spring onion and serve warm.