Steamed Duck (Or Chicken) Stuffed With Eight Jewels
|Duck||3 Pound (1 1/2 Kilogram)|
|Glutinous rice||4 Ounce (125 Gram)|
|Peanuts||2 Ounce (60 Gram)|
|Dried red dates||10|
|Dried chestnuts||1 Ounce (30 Gram)|
|Lotus seeds||1 Ounce (30 Gram)|
|Peas||2 Ounce (60 Gram, Frozen)|
|Raisins||2 Ounce (60 Gram)|
|Shallots||3 , chopped|
|Soy sauce||4 Teaspoon|
Rub salt over the outside of the duck and leave for 30 minutes.
Soak the chestnuts, dried dates and lotus seeds overnight, and then chop them coarsely.
Wash the glutinous rice in several lots of clean water, then stand in water for 30 minutes.
Heat 2 tablespoons of oil and stir-fry the nuts, raisins, dates, shallots, peas and rice for 2 minutes.
Add 300 ml (1/2 pint) of water, the soy and sugar.
Cook gently for at least 15 minutes until all the water has evaporated, stirring to prevent the food burning.
Stuff the duck and place in a steamer.
Steam over a moderate heat for 2 hours (1 1/2 hours for a chicken).
Change the water under the duck every 20 minutes (so much oil will come out of the duck that the water will not steam properly unless this is done).
To serve, carve and arrange on a plate with the stuffing in the centre.