Using the roasted duck bone to make the broth. And use it to make the rice. The flavor is irreplaceable. It is simple but absolutely sensational. Adding the roasted duck meats, taro and Chinese sausage, it pushes the flavor to another level. It is simple as everything is cooked in the rice cooker.
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Ingredients
- 350 g Roasted duck meat (sliced)
- 200 g taro (peeled and diced)
- 150 g Chinese kale stem (diced)
- 2 pcs Chinese cured sausage (sliced)
- 230 g Long grain rice (1.5 cup of rice cooker measuring cup)
Roasted duck broth
- 600 g Roasted duck bones
- 400 ml chicken broth
- 200 ml water
Instructions
- Put the roasted duck broth ingredients in a pot. Bring it to boil over high heat. Then turn the heat to low and simmer for 20 mins. Drain through a sieve and put it aside.
- Heat the pan with 2 tsp of oil over medium high heat. Add in the taro and pan-fry until it is golden brown.
- Add in the sausage, vege, and duck meat and mix it well. Stir fry about 2 mins. Dish it up and put it aside.
- Add the rice into the rice cooker. Add in about 1.5 cup (rice cooker measuring cup) roasted duck broth. Let the rice cooker cook the rice
- When the broth reduced and the rice can be seen, add in the cooked ingredients.
- Let the rice cooker to finish the cooking process. Then mix it well and enjoy
Notes
Other tips
1- Add in the roasted peanut will taste even better