Xiangqi Rice-Coated Duck Recipe

A specialty dish from the Liangqi region of Hunan Province, this dish is a staple on family tables during holidays and festivals. The duck meat is coated with rice flour, offering a savory, fragrant taste with a lingering aftertaste that evokes a sense of nostalgia.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

• Duck (must be fresh and freshly slaughtered)
• Glutinous rice flour
• Rice flour
• Steamed meat powder (Zhenroufen)
• Fine chili powder (add if you like spicy food)
• White pepper powder
• Pork belly (optional)
• Ginger and garlic
• Salt
• Cooking oil
• Boiling water

Measurements

Serves 3-4 people normally

• Duck: 1000g
• Glutinous rice flour: 100g
• Rice flour: 300g
• Steamed meat powder: 50g
• Fine chili powder: 50g
• White pepper powder: 5g
• Pork belly: 50g
• Ginger and garlic: 20g
• Salt: 10g
• Cooking oil: 10g
• Boiling water: 100g

Instructions

• Combine the glutinous rice flour, rice flour, steamed meat powder, fine chili powder, 5g of salt, and white pepper powder in a bowl and mix well.
• Ask the vendor to cut the duck into steaming-sized pieces. Slice the ginger, peel the garlic cloves, and slice the pork belly.
• Heat the wok with cool oil and stir-fry the pork belly until the fat renders out. Add more cooking oil, heat it up, and then add the duck pieces to stir-fry.
• Stir-fry the duck until the skin turns browned and slightly crispy. Add the ginger, garlic, and remaining salt, and continue stir-frying to release the aromas.
• Reduce the heat to low, pour in the rice flour mixture, and toss to coat the duck meat evenly. Add boiling water in small amounts multiple times, stirring continuously as you add it.
• Continue stir-frying until the duck and rice flour mixture becomes moist. Transfer the mixture into a bowl. Place the bowl in a pressure cooker with water and steam for 20-25 minutes.
• Before serving, garnish with chopped green onions and enjoy.

Additional Notes

This is a hometown dish. The breed of duck does not matter; water ducks were used here, priced at 24. Steaming for 20 minutes is sufficient; if using an old duck, steam for over an hour. In the first step, rice flour is the primary ingredient, providing the main texture. Glutinous rice flour adds a soft and chewy mouthfeel. Steamed meat powder adds a five-spice aroma. The chili powder and pepper powder contribute a complex, layered fragrance.

Below are important steps for reference:

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.