【Suzhou】Eight Treasure Duck with Glutinous Rice

Overview

Glutinous rice and eight-treasure duck, a famous palace dish in the Qing Dynasty, was originally a specialty dish in Suzhou, Jiangsu. According to the "Jiangnan Festival as usual meal stalls" recorded during the Emperor's tour to the south in the 30th year of the reign of Emperor Qianlong, on the 25th of the first lunar month, Suzhou made Pufu with glutinous rice duck, Wannian Chun stew, braised duck with spring bamboo shoots, and bird's nest chicken shreds. The glutinous rice Babao duck was the most famous traditional dish in Suzhou at that time. The Qing Dynasty's "Tiao Ding Ji" and "Tongqiao Yichuo Lu" both recorded the Babao duck dish and its preparation method. During the Qianlong period, it had become a famous dish in the court. Usually this dish is only made at home during the Chinese New Year! Definitely gorgeous from the inside out, one of the great dishes for Spring Festival reunions! There are also different methods of cooking, some are steamed and some are boiled. . . Everyone has their own way!

Tags

• hot dishes
• huaiyang cuisine
• bacon cubes
• braised pork buns
• chicken cubes
• chicken powder
• choi sum
• cooking wine
• dried lotus seeds
• duck
• glutinous rice
• light soy sauce
• mixed vegetable grains
• mushrooms
• old soy sauce
• onions
• oyster sauce
• sugar
• winter bamboo shoots
• diced pork
• ginger slices
• salt
• vegetable oil

Ingredients

Steps

1. 1 Purchased and processed frozen duck, defrosted

   

2. 2 Wash and pat dry the duck, make a sauce with salt, sugar, light soy sauce and cooking wine, smear the inside and outside of the duck, and put it in the refrigerator for 24 hours to taste

   

3. 3 Wash the glutinous rice and soak it for 2 hours

   

4. 4 Steamed over water

   

5. 5 Soak the lotus seeds in advance and steam them with glutinous rice

   

6. 6 Prepared diced mushrooms, diced carrots, blanched diced winter bamboo shoots, corn kernels and soaked lotus seeds

   

7. 7 Prepared diced chicken, diced pork, and diced bacon

   

8. 8 Heat the oil pan, add diced chicken, pork and bacon and stir-fry for a while

   

9. 9 Then add other diced vegetables and stir-fry together, add cooking wine, salt, sugar, light soy sauce, a little dark soy sauce, and chicken powder and stir-fry evenly

   

10. 10 Stir well and mix with steamed rice to form Babao duck filling

    

11. 11 Stuff the duck belly with stuffing

    

12. 12 Use cotton thread to meet

    

13. 13 Heat the oil in the pot

    

14. 14 Dry the water on the surface of the duck, put the duck down for frying, and pour hot oil on the duck with a spoon until the back of the duck turns golden

    

15. 15 After pouring the hot oil, add salt, sugar, cooking wine, light soy sauce, dark soy sauce, ginger slices, green onion knots, aniseed ingredients (star anise, cinnamon, bay leaves, grass fruits,) into the pot, and add enough water

    

16. 16 Bring to a boil over high heat, then simmer over low heat for 90 minutes

    

17. 17 Blanch mushrooms and cabbage with some salt and oil, remove and set aside

    

18. 18 First take out the duck and remove the cotton thread

    

19. 19 Leave an appropriate amount of juice in the pot and thicken it over high heat. Drizzle some sesame oil before serving

    

20. 20 Arrange the side dishes and pour the thickened juice evenly over the Babao Duck

    

21. 21 Arrange and serve