Yamie Yam Rice with Dried Chilli and Duck Cubes
2 – 3 servings

Ingredients A:
1 box Yamie Yam Rice
2 Century Egg (sliced)
1 tsp Spring onion (finely chopped)
1 tsp Parsley (finely chopped)
3 slices Capsicum (optional)

Ingredients B:
300 g Duck meat cube
2 tsp Light soya sauce
¼ tsp Fine salt
½ tsp Sugar
1 ½ tsp Chicken powder
1 ½ tsp Cornstarch
1 ½ tsp Sesame oil
1 tbsp Cooking oil
½ tsp Meat tenderizer
1 ½ tbsp Water

Ingredients C:
10 g Dried chilli
4 Sliced garlic

Ingredients D:
1 tsp L&P sauce
2 ½ tbsp Honey
2 tbsp Chinkiang vinegar
1/8 tsp Chicken powder

Cooking Method:

  1. Mix ingredients B and marinade for around 2 hrs.
  2. Cook 1 box of Yamie Yam Rice (follow cooking instructions on box).
  3. Soak dried chilli into water until soft, then deep-fry.
  4. Mix ingredients C. Set aside.
  5. Deep-fry duck meat cubes with low heat for a while. Set aside.
  6. Preheat oil in a wok, stir-fry sliced garlic, duck meat cubes and dried chilli.
  7. Add in ingredients D, stir continuously until fragrant.
  8. Serve hot with Yamie Yam Rice (garnished with spring onion, parsley and capsicum – optional) and century eggs.

This recipe was taken from Yamie Rice.