Esta es una exhibición prevé de cómo se va ver la receta de 'Deep Fried Steamed Eight Precious Duck' imprimido.

Receta Deep Fried Steamed Eight Precious Duck
by Global Cookbook

Deep Fried Steamed Eight Precious Duck
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1/2 c. Glutinous rice
  • 3 x Dry oysters
  • 4 x Dry scallops
  • 2 Tbsp. Dry shrimp
  • 1 x Duck, 4 to 5 pounds
  • 2 tsp Soy sauce
  • 1/2 c. Fresh mushrooms
  • 1/4 c. Smoked ham
  • 1 x Chinese sausage
  • 1/2 c. Crabmeat
  • 1/4 c. Water chestnuts
  • 1 Tbsp. Sherry
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1/2 tsp Garlic pwdr Oil for deep-frying
  • 1 c. Stock
  • 1/2 c. Green peas
  • 1 head lettuce

Direcciones

  1. Separately soak glutinous rice, dry oysters, dry scallops and shrimp.
  2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or possibly hang up to dry in a cold, airy place 1 to 2 hrs; then rub with soy sauce.
  3. Dice fresh mushrooms. Mince smoked ham, Chinese sausage, crabmeat and water chestnuts; also soaked oysters, scallops and shrimp. Mix well with soaked glutinous rice, sherry, salt, sugar and garlic pwdr.
  4. Heat oil to boiling. Using a wire basket or possibly long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, till golden brown. Drain. Rinse in a pan of cool water and drain again.
  5. Stuff duck with glutinous rice mix. Sew up securely or possibly skewer.
  6. Transfer bird to a large heatproof bowl and pour stock over. Steam by the bowl-in-a-pot method till tender (about 1-1/2 hrs). See "HOW-TO SECTION".
  7. Parboil green peas. Cut lettuce in strips and arrange on a serving platter.
  8. Let duck cold slightly; then chop, bones and all, in 2-inch sections; or possibly carve Western-style. Arrange on lettuce bed and garnish with green peas.
  9. VARIATIONS:1. For the green peas, substitute Chinese parsley.
  10. For the sugar, substitute honey.
  11. For the stuffing, substitute the following mix: 1/2 c. glutinous rice (soaked); 2 Tbsp. barley (soaked); 6 dry apricots; 12 chestnuts, blanched and shelled; 12 ginkgo nuts, shelled; 1/4 c. canned lotus seeds; 1 Tbsp. dry dragon's eye (soaked); 1/2 c. water chestnuts, diced; 1 scallion stalk, chopped; 2 Tbsp. sherry; 1 tsp. sugar; and 1 tsp. salt.