Steps to Prepare Super Quick Homemade Teriyaki crispy duck over stonepot rice 脆皮鸭煲仔饭
Hey everyone, it's Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, Easiest Way to Make Homemade Teriyaki crispy duck over stonepot rice 脆皮鸭煲仔饭. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Teriyaki crispy duck over stonepot rice 脆皮鸭煲仔饭, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Teriyaki crispy duck over stonepot rice 脆皮鸭煲仔饭 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Teriyaki crispy duck over stonepot rice 脆皮鸭煲仔饭 is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Teriyaki crispy duck over stonepot rice 脆皮鸭煲仔饭 estimated approx 45 min.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Teriyaki crispy duck over stonepot rice 脆皮鸭煲仔饭 using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients and spices that need to be Get to make Teriyaki crispy duck over stonepot rice 脆皮鸭煲仔饭:
- 1 duck breast, roasted
- 3 baby bok choy
- 2.5 cups cooked brown rice
- 3 slice ginger roots
- 1 garlic clove
- 2 tsp tamari soy sauce
- 1 Tsp brown sugar
- 1/2 cup cooking wine
Steps to make Teriyaki crispy duck over stonepot rice 脆皮鸭煲仔饭
- Roast duck breast in the oven ahead of time until fully crispy.
- Blanch splited bok choy in hot water until fully cooked.
- Coat a stone pot with sesame oil or duck fat. Scoop in cooked rice. Set on very low heat, cover with its lid until you the bottom turn golden brown and become crispy.
- Layer bok chit on top of rice and top with sliced duck breast.
- Make a teriyaki sauce with duck fat, soy sauce, brown sugar, wine, ginger and garlic. Drizzling on top of duck breast. Serve hot.
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