Clay-Pot Waxed Meat Rice 瓦煲蜡味饭
Rich flavours of waxed duck and "kwai fah yoke"
Recipe source : own ( my mum used to cook it this way )
The shops and market stalls are filled with the festive air of Chinese New Year as songs of "gong xi, gong xi" are being aired all around! That really revved up my mood and lifted up my spirits as the Lunar New Year approaches. SK and I had started stocking up the goodies. This morning we bought waxed duck and "kwai fah yoke". As we walked along the market stalls, we saw arrow heads being sold at many stalls, so we bought some as well.
SK wanted to eat clay-pot waxed duck rice. We used to eat my mother's waxed meat rice but so far I have not tried cooking it on my own. So SK and I decided to cook a very small portion, just in case it did not turn out well. We are very happy that it was beyond our expectation. The rice was filled with the rich aroma of the waxed duck and the "kwai fah yoke" and the arrow head has a natural sweetness of its own.
Very tasty, very fragrant ! For those who love waxed meat, I fully recommend this!
( serves 1 or 2 persons )
1/2 a waxed duck drumstick, boil and cut into bite-sized pieces
100g rice, wash and drain
1 piece of Hong Kong "kwai fah yoke"
150g arrow heads, clean, remove skin and cut into quarters
1 tsp salt
Top : waxed duck drumstick
Bottom : "kwai fah yoke"
To prepare the waxed duck drumstick
Bring 1 litre of water in a pot to the boil. Immerse the waxed duck drumstick into the boiling water and let it boil for about 5 minutes. Drain away the water and pick off the feathers that are still stuck to the skin. The boiling will help remove the excessive oil from the waxed duck drumstick.
1. Place the washed rice in a clay-pot. Add 1 tsp salt and 200 ml of water. Bring it to the boil then reduce to low fire. Cover the clay-pot with its lid.
2. After about 10 minutes check the water level and stir the rice to make sure it is evenly cooked, otherwise the top layer may not be satisfactorily cooked.
3. Let it cook for another 10 minutes and stir the rice again. When the water level above the rice is about 1/2 cm left, spread the arrow head pieces evenly on the surface of the rice, followed by the "kwai fah yoke" and the waxed duck.
4. Let it cook until water bubbles are no longer seen above the rice.
5. Then switch off the flame and let it be for another 10 more minutes.
I am submitting this post to Chinese New Year Delights 2013
hosted by Sonia aka Nasi Lemak Lover