Rice is, of course, a staple in every Chinese family's home. Growing up, in my parent's restaurant, we kept two large 34 gallon cans of rice, one with short grain and one with long grain. We mixed the two together to make a blend good for serving plain with your meal or cooked again for fried rice. The cans would never stand empty as that would be a sign of misfortune. My mom always said never let your rice run out, and even now, I always make sure it is the one item I am never without. If you have rice in the house, you know you will not go hungry. When nothing else comes to mind, I can always depend on rice to stand in.
I'm trying something new tonight and using a new little pot I bought sometime ago, but have not yet used.
This is kind of a semi home made dish being that the roast duck is from a Chinese barbecue shop. I purchased half a duck and by the time all of the fat and bones are removed, you really only get about 1.5 cups of shredded duck. For added flavor to the rice, I went ahead and used the small containers of the duck cooking sauce and the plum sauce there were included with the duck.
2 cups medium grain rice, rinsed and drained
3 cups low sodium chicken stock
2 tablespoons sake
Approx. 1 1/2 cup shredded Chinese roast duck meat
Soy & plum sauces included with roast duck
1/2 cup fresh english peas
Blanche the peas in boiling water for 1-2 minutes depending on their size. Cook until they are just tender. Do not overcook. Shock in cold water. Drain and set aside.
In a medium sauce pan or cast iron pot combine the rice, chicken stock, sake, duck and sauces. Bring to a boil over high heat. Turn heat down to low, cover and simmer until rice is cooked, about 10-12 minutes. Turn heat off and let rice sit for another 10 minutes without removing the lid.
Stir in peas and serve. This is one I'll keep in the books. Loved it.