Chinese · Brunch
Cantonese Roast Duck Brunch Plate
Sliced Cantonese roast duck served over steamed rice with a soft-poached egg, hoisin, and spring onion, a Hong Kong cha chaan teng weekend brunch staple.
$$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
720Calories
38gProtein
28gFat
75gCarbs
8gSugar
2gFiber
850mgSodium
185mgChol
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Instructions
1
Prep
Finely slice 2 spring onion stalks. Thinly slice 0.5 cucumber. Measure out 3 tbsp hoisin sauce, 1 tsp dark soy sauce, and 0.5 tsp sesame oil into a small bowl.
2
Simmer
Bring a small pot of water to a gentle simmer over medium heat. Add 2 tsp white vinegar. Create a gentle whirlpool with a spoon and crack the first egg into the centre. Poach 3 minutes until egg whites are set and yolk remains runny. Remove with a slotted spoon. Repeat with the second egg.
3
Build
Arrange 200g steamed jasmine rice in each of two bowls or plates. Layer 200g sliced Cantonese roast duck over the rice in each bowl. Drizzle half of the sauce mixture over the duck in each bowl.
4
Plate
Place one poached egg on top of the duck in each bowl. Scatter spring onion slices and arrange cucumber slices alongside. Serve immediately.
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
- 400g (14.1 oz / store-bought) Cantonese roast duck
- 2 large eggs
- 2 tsp white vinegar
- 400g (14.1 oz) steamed jasmine rice
- 3 tbsp hoisin sauce
- 1 tsp dark soy sauce
- 0.5 tsp sesame oil
- 2 scallions
- 0.5 medium cucumber