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Macau Claypot Rice

Makes: 4 servings

Ingredients:

For the Sauce:
1-1/2 cups chicken stock
1 Tbsp. soy sauce
1 Tbsp. oyster sauce
2 tsps. sugar
1 tsp. five-spice powder
1 tsp. ground bean sauce
1/4 tsp. turmeric powder
1 cup long grain rice
½ cup small-diced carrots
1 spicy sausage, thinly sliced
1-1/2 cups shredded roasted duck meat

Cooking:

1. Pre-heat oven to 350º F.

2. Bring the sauce ingredients to a boil in a 1-quart clay pot or ovenproof baking dish over medium heat.

3. Stir in the rice, carrots and sausage until combined. Scatter the shredded duck over the rice. Cover the pot and transfer into the pre-heated oven. Bake for 25 minutes or until the liquid is absorbed and a light crust has formed on the bottom of the rice. Serve immediately.

Adapted from Martin Yan’s Quick & Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005