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–+ servings

芋頭燒鴨菜飯

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: Fusion
Servings: 4 people

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

Video

Notes

Other tips
1- Add in the roasted peanut will taste even better