Скачать с ютуб Rice Cooker Recipe - Duck with Yam Rice (a simplified braised duck yam rice recipe) в хорошем качестве

Rice Cooker Recipe - Duck with Yam Rice (a simplified braised duck yam rice recipe)

Duck rice with tau kwa and egg, inspired by braised duck with yam rice. This is a hack, cooked using a rice cooker. Dissolve 2 tbsp dark soy sauce and 1 tbsp light soy sauce in 200ml of water. Place 2 duck breasts, about 300g, in a container. Pour the soy sauce mixture into the container, covering the duck breasts. Refrigerate for 12 hours. Add 1 cinnamon stick, 2 cloves and 3 petals of star anise in a spice pouch. Cut about 100g of Thai yam into small chunks. Mince 4 shallots. Cut 1 block of tau kwa (firm tofu) into cubes. Wash 1 rice cup of rice in the rice cooker pot. Add the minced shallots, yam and the spice pouch on the rice. Pour in about 100ml of water. Add the duck breasts and tau kwa on the rice. Pour 100ml of the duck marinade over the duck and tau kwa. Place 2 eggs on the steaming plate that comes with the rice cooker. Cook in the normal rice mode. Prepare a dressing sauce by mixing the remaining duck marinade with 1 tbsp of corn flour in a pot. Heat up and bring it to a boil. Add some Sarawak white pepper. Stir until the sauce thickens. Set aside. Add more water if it thickens too much. When the rice is cooked, remove the egg. Rinse the egg in tap water to cool down. Peel the shell and cut into quarters. Remove the duck breasts from the rice cooker and let it rest for 10 minutes before slicing. Remove the tau kwa from the rice cooker. Stir and mix the flavourful rice cooked in duck fat with yam and shallots. Scoop into a bowl and overturn onto a plate. Add the duck meat, tau kwa, egg and some sliced cucumber. Drizzle the dressing sauce over the duck, tau kwa and egg. Enjoy!