Qiyang-Style Steamed Rice-Flour Duck (Hunan)
Cuisine: Chinese
Glutinous rice flour is what defines Qiyang-Style Steamed Rice-Flour Duck (Hunan), a home meat dish.
4 / 5
★★★★☆
1332 kcal
Ingredients
- Duck (must be freshly slaughtered)
- Glutinous rice flour
- Regular rice flour
- Steamed-meat rice powder
- Fine chili powder (if you like it spicy)
- Ground white pepper
- Pork belly (optional)
- Ginger and garlic
- Salt
- Cooking oil
- Boiling water
Steps
- Mix together the glutinous rice flour, rice flour, steamed-meat powder, fine chili powder, 5 g salt and white pepper
- Have the butcher chop the duck into steaming-size pieces; slice the ginger, peel the garlic and slice the pork belly
- Heat the wok, add cold oil and fry the pork belly to render its fat, then add cooking oil, heat it and add the duck to stir-fry
- Stir-fry the duck until the skin is browned, then add the ginger, garlic and salt and keep frying until fragrant
- Turn the heat to low, add the rice flour mixture and toss so the duck is evenly coated, then add boiling water a little at a time, stirring as you add
- When the duck and flour feel moist, transfer to a bowl and steam in a pressure cooker with water for 20-25 minutes
- Sprinkle with chopped scallion before serving and enjoy
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Notes
A traditional specialty from the Qiyang and Qidong area of Hunan: the duck is stir-fried, coated in a rice-flour mixture and steamed, giving a soft, sticky texture with a savory flavor and a long finish. Duck is rich in quality protein and B vitamins, and the rice flour provides energy for a balanced dish. It requires stir-frying followed by pressure steaming, so it is a little challenging and suits people with some cooking experience. It takes about 1 hour from prep to table; an older duck needs longer steaming.
Estimated difficulty: ★★★★
Estimated calories: 1332 kcal
Group: Qiyang rice-flour duck
Calculation:
Serves 3-4
- Duck: 1000g
- Glutinous rice flour: 100g
- Rice flour: 300g
- Steamed-meat powder: 50g
- Fine chili powder: 50g
- Ground white pepper: 5g
- Pork belly: 50g
- Ginger and garlic: 20g
- Salt: 10g
- Cooking oil: 10g
- Boiling water: 100g
This is a dish from my hometown.
Any duck breed works; I bought a teal duck here for 24 yuan.
Steam for 20 minutes; for an old duck, steam for over an hour.
In step one, rice flour is the main powder, glutinous rice flour adds softness, steamed-meat powder adds five-spice flavor, and chili and pepper add complexity.
Key steps are shown below for reference: