| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Glutinous rice |
| 1 |
|
Duck; 4 to 5 pounds |
|
|
Water to cover |
|
|
Water to cover |
| 1/2 |
c |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
|
Scallions |
INSTRUCTIONS
1. Soak glutinous rice.
2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to
cover. Bring to a boil; then cook, covered, 20 minutes over medium heat.
Drain, discarding liquid.
3. Stuff duck cavity with soaked rice and sew up securely or skewer.
Return duck to pan.
4. Add fresh water to cover and bring to a boil; then simmer, covered, 45
minutes. Drain. (Reserve liquid for stock.)
5. Add soy sauce and sherry and simmer, covered, until tender (about 45
minutes more), turning bird frequently for even coloring.
6. Season with salt and pepper. Mince scallions and sprinkle over as a
garnish.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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