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Duck and Rice in Lotus Leaf


Duck and Rice in Lotus Leaf
3 lotus leaves
1 duck or half goose breast, cut into thin strips, then coarsely chopped
2 Tablespoons vegetable oil
½ cup glutinous rice, soaked for one hour
½ cup long-grain rice
1 star anise
1 teaspoon Sichuan peppercorns
2 teaspoons sesame oil
1 Tablespoon Chinese rice wine
½ teaspoon salt
1 small scallion, minced
2 slices fresh ginger, minced
1 Tablespoon thin soy sauce

1. Blanch the lotus leaves for two minutes or until almost soft, cut each one in four pieces, discarding their thick veins.
2. Grind both soaked drained rices with the star anise, and Sichuan peppercorns, then mix these with chopped duck or goose strips, sesame oil, rice wine, salt, scallion pieces, and minced ginger, and set this aside.
3. Put two tablespoons of the rice mixture on one end of a lotus leaf piece, and roll as one would an egg roll. Set them seam side down on a heat-proof plate in a steamer basket and steam them for one hour. Then remove and serve them.

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