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What You Need:
(To Serve: 8)
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1 cup glutinous rice
2 dried Chinese mushrooms, 1 to 1½ inches in diameter
10 or 12 dried shrimp
A 4- to 5-pound duck
1 cup quartered, canned whole water-pack French or Italian chestnuts
2 tablespoons peanut oil, or flavorless vegetable oil
¼ pound lean, boneless pork, finely ground
½ teaspoon sugar
1 tablespoon Chinese rice wine, or pale dry sherry
2 tablespoons soy sauce
¼ cup canned whole gingko nuts
3 peeled and washed fresh water chestnuts or drained canned water chestnuts, sliced 1/8 inch thick
A ¼-inch-thick slice of cooked Smithfield ham, cut into ¼-inch dice
2 teaspoons salt
Fresh Chinese parsley sprigs (cilantro), or substitute fresh curly or flat-leaf parsley
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. In a bowl, cover the rice with cold water and soak for 2 hours. Then pour enough boiling water into the lower part of a steamer to come within an inch of the cooking rack (or use a steamer substitute). Line the rack with a double thickness of paper towels.
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2. Now drain the rice and spread it evenly over the lined rack. Over high heat, bring the water in the steamer to a rolling boil. Cover the pan tightly and steam the rice for 30 minutes, or until the rice is tender.
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3. Keep a kettle of boiling water on the stove to replenish the water in the steamer if necessary. Remove the rice from the pot, place it in a bowl and cover it with aluminum foil to keep warm.
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4. In a small bowl, cover the dried shrimp with ¼ cup of warm water and allow them to soak for at least 30 minutes. Do not drain the shrimp or discard the water.
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5. In a small bowl, cover the mushrooms with ½ cup of warm water and let them soak for at least 30 minutes. Then remove them with a slotted spoon and discard the water. With a cleaver or large, sharp knife, cut away and discard the tough stems of the mushrooms and chop the caps fine.
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6. Have the above ingredients, and the oil, pork, sugar, wine, soy sauce, gingko nuts, water chestnuts, ham, salt and parsley sprigs-plus trussing pins or clips or a large needle and strong thread for closing the cavities of the duck-within easy reach.
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MEANWHILE, BONE THE DUCK:
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1. Pull the neck skin taut and cut it off to within an inch or so of the body, using kitchen scissors as shown or a sharp, heavy knife.
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