Everyday Legends Chinese Dairy-Free High Protein 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.

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Chinese

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

15 minsCook

20 minsTotal

EasyLevel

🍵Hong Kong Milk Tea (Nai Cha) 🥂Brut Champagne (NV)

Nutrition per Serving

720 Calories

38g Protein

28g Fat

75g Carbs

8g Sugar

2g Fiber

850mg Sodium

185mg Chol

Ingredients

For 2 servings

Cantonese roast duck 400g (14.1 oz / store-bought)

large eggs 2

white vinegar 2 tsp

steamed jasmine rice 400g (14.1 oz)

hoisin sauce 3 tbsp

dark soy sauce 1 tsp

sesame oil 0.5 tsp

scallions 2

medium cucumber 0.5

Instructions

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.

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.

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.

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.