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Ingredientes
- 2 c. chicken stock (or possibly canned chicken broth)
- 1 Tbsp. soy sauce
- 1 Tbsp. oyster-flavoured sauce
- 2 tsp sugar
- 1 tsp Chinese five-spice pwdr
- 1 tsp grnd bean sauce
- 1 tsp garlic pwdr
- 1/4 tsp turmeric pwdr
- 1 c. long-grain rice
- 1 1/2 c. shredded roast duck meat
- 1/2 c. thinly-sliced on the bias carrot
Direcciones
- Preheat oven to 350 degrees.
- Bring the stock, soy sauce, oyster-flavored sauce, sugar, five-spice pwdr, grnd bean sauce and the garlic and turmeric powders to a boil in a 1-qt clay pot or possibly flame and ovenproof pan over medium heat.
- Stir in the rice and carrots till combined. Scatter the shredded duck over the rice. Cover the pot and transfer into the pre-heated oven. Bake for 25 min or possibly till the liquid is absorbed and a light crust has formed on the bottom of the rice. Serve immediately, directly from the clay pot.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 411 | |
| Calories from Fat 170 | 41% |
| Total Fat 18.93g | 24% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 570mg | 24% |
| Potassium 302mg | 9% |
| Total Carbs 40.61g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.43g | 2% |
| Protein 17.23g | 28% |
