Recipe Ingredient
- 150g glutinous rice
- 10g dried scallop, steamed with second stock for 1.5 hours, then shredded
- 5g dried black mushroom, soaked for 30 minutes, then shredded
- 5g Chinese celery, sliced
- 200g fresh duck meat
- 20g salt or to taste
- 20g chicken bouillon
- 3 eggs
- 150g potato starch
- 100g oyster sauce
- 40g Chinese cooking wine
- 100g cooking oil
- Garnishing:
- 50g spring onion
- 50g Chinese parsley
Instructions
- Steam glutinous rice for 40 minutes with some salt, mushroom, chinese celery, chinese cooking wine, scallop and chicken bouillon.
- Slice the duck. Roll each slice with some steamed glutinous rice. Dip the rolled duck meat into the beaten eggs. Coat with potato starch. Heat wok with oil and deep fry the rolled duck meat. Cut into slices and serve with sauce.
- To prepare sauce: Heat wok with oil and add oyster sauce, black mushroom, chicken bouillon and chinese cooking wine. Season to taste.
