Chinese · Dinner
Crispy Clay Pot Duck Rice
Cantonese Clay Pot Duck Rice
Jasmine rice slow-cooked in a clay pot with marinated duck, lap cheong, and shiitake mushroom, finished with a dark soy drizzle over a scorched fragrant crust.
$$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
620Calories
28gProtein
22gFat
72gCarbs
4gSugar
2gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Rinse and soak jasmine rice 20 minutes, drain. Soak shiitake mushrooms 20 minutes, remove stems, halve. Cut duck thigh into 3cm pieces. Slice lap cheong diagonally 5mm thick. Julienne ginger. Combine duck with light soy, dark soy, oyster sauce, sesame oil, Shaoxing wine, cornstarch, sugar, and white pepper. Marinate 15 minutes.
2
Boil
Add drained rice to clay pot. Pour 440ml water, bring to boil over medium-high heat uncovered. Cook 5–6 minutes until water absorbs just below rice surface.
3
Build
Lay marinated duck, lap cheong, shiitake, and ginger evenly over rice. Do not stir. Cover tightly, reduce to lowest heat.
4
Simmer
Cook 18–20 minutes on lowest heat until rice is cooked through, duck shows no pink, and light golden crust forms at base. Listen for gentle crackling sound.
5
Rest and plate
Remove from heat, rest covered 5 minutes. Drizzle 2 tbsp dark soy over surface, scatter spring onion. Bring pot straight to table and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) jasmine rice
- 360g (12.7 oz) boneless duck thigh
- 2 links lap cheong
- 6 medium dried shiitake mushrooms
- 6 slices fresh ginger
- 75ml (1/4 cup + 1 tbsp) light soy sauce
- 4 tsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tsp Shaoxing rice wine
- 2 tsp cornstarch
- 1 tsp sugar
- 0.5 tsp white pepper
- 440ml (1 3/4 cup) water
- 2 stalks scallion