Great - We really like this one
This is a good use for left over Peking duck. The Great Wall in Bedford used to have a great take out Peking duck, and this way the duck flavor lasted longer.
Bamboo Leaf Rice Packets
- 4 cups cooked peking duck rice (or chicken stock rice or even plain rice)
- 1/4 lb pancetta in 1/4" dice
- 1 tbsp sesame oil
- 2 - 4 tbsp fresh peas (optional)
- 2 - 3 carrots in 1/4" dice
- 6 - 8 scallions in 1/4" dice
- 1 - 2 onions in 1/4" dice
- 1 small can bamboo shoots chopped
- 1 small can water chestnuts chopped
- 1/4 - 1 cup chopped peking duck
meat or chicken (optional)
- 1 tbsp dry sherry
- 1 tbsp soy sauce
- 1 tsp five spice powder
- 20 - 24 bamboo leaves (or perhaps lotus leaves)
1) Cook the 2 cups raw rice, plain white rice, in 4 cups boiling Peking duck or chicken stock.
2) Cook pancetta in a large pan. Add sesame oil. Sautee peas (if used) carrots, scallions & onions until soft.
3) Add thefive spice powder, bamboo shoots, water chestnuts & the duck or chicken. Stir in sherry and soy sauce.
4) Turn off heat and stir in the rice.
5) Cross a pair of bamboo leaves. Put a big spoon full (1/4 cup) on the center and fold over the ends of the leaves to make packets.
6) Steam the packets over boiling water in a steamer.