Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables 梅菜火鴨絲炆米

🧂 Ingredients

• 250 g Chinese roasted duck meat

  , julienned or shredded
• 227 g Preserved mustard cabbage

  , ready-to-use
• 3 cloves Garlic

  , minced
• 2 stalks Green onions

  , shredded
• 400 g Kong moon rice vermicelli
• 1L-1.5L Broth

  or water
• 3 tbsp Roasted duck marinade sauce
• 2 tbsp Oil
• 2 tsp Abalone

  or oyster sauce*
• 1 tsp Light soy sauce

  *
• ½ tsp Sugar

  *
• ½ tsp Dark soy sauce

  *
• *

  these condiments may not be necessary if you have the roasted duck marinade sauce. They usually give you a little container of it when you buy roasted duck. How much of the sauce you need will depend on the flavour of your preserved vegetables. Some can be quite salty. When I made mine, I only used the roasted duck marinade and a bit of dark soy sauce. I suggest adding some during braising (to embed some flavour) and more if you need to after braising so that your dish doesn’t get too salty.

Instructions

• 1 Soak rice vermicelli in water for approx. 30-60 minutes until loosened. Drain
  and set aside
• 2 Julienne or shred roasted duck meat I bought a whole roasted duck to make my
  “Almost” Peking Duck [https://auntieemily.com/almost-peking-duck/]. I used the
  breast and some of the skin for that dish. I saved the leg meat and the tougher
  bits for this dish. Braising will help soften the meat
• 3 Cut green onions into 3 cm pieces and then shred. Set aside
• 4 Mince garlic. Set aside
• 5 In a wok, using medium-high heat add 2 tbsp oil
• 6 Add minced garlic, stir-fry until golden colour
• 7 Add duck to the wok, stir-fry for 1 minute
• 8 Add preserved mustard cabbage to the wok. Stir-fry together for 2 minutes I
  really like preserved vegetables so I used the whole package. You can use less.
  The package I bought can be used right out of the bag, no rinsing or soaking.
  The taste was just right for me.
• 9 Add rice vermicelli and toss to mix with the duck and preserved vegetables
• 10 Add 1 L of broth and 3 tbsp of the duck marinade sauce. If you don’t have the
  duck marinade sauce, then add 2 tsp abalone or oyster sauce. different kinds/
  brands of rice vermicelli have different amounts of fluid absorption. I suggest
  adding 1L first and then adding more as it is absorbed
• 11 Turn heat down to low, cover with lid and braise for 30 minutes. Stir every 15
  minutes if using Dongguan rice vermicelli, the cooking time will be shorter
  because it’s softer
• 12 After 15 minutes, stir and toss the vermicelli. Add more broth or water if all
  the liquid has been absorbed. Cover with lid and let braise for another 15
  minutes
• 13 After another 15 minutes, check the vermicelli to see if it is cooked through
  and if the texture is soft enough. If you like it softer, then braise for
  another 5-10 minutes
• 14 Taste test and make adjustments. Add dark soy sauce to add more colour
• 15 Add green onions and toss to mix with the vermicelli
• 16 Serve

Nutrition Info