A Perfect Match -- Teochew Braised Duck + Yam Rice

Usually I don't like to eat braised duck from outside because they are not fragrant and black enough hahaha....I like my duck to be braised till very black!!!  Oops sorry...duck with no head because I can't stand to see the head with it!!!

Ingredients:
1/2 Duck (about 1.2 kg)
2 Cinnamon Bark
2 Star Anise
6 Slices of Galangal
2 tbsp of Castor Sugar
10 pieces Rock Sugar
1 tsp Fish Sauce
2.5 litre Water

Marinate:
1 tsp Five Spice Powder
1 tbsp Light Soy Sauce
2 tbsp Thick Premium Dark Soy Sauce
1 tsp Salt


Method:

• Marinate Duck for 2 hours
• Heat wok and add in 2 tbsp Sugar to caramelised then add in the duck and coat it well.  Pour in the seasoning used to marinate duck too.
• Pour in water and add in all other ingredients and bring it to boil.
• Lower heat to low-med fire and simmer duck for 90 minutes (cover lid of wok and to turn duck over every 15 minutes so that the cooking can be even).
• Chop and serve!

Cook's tip:
* If you sees water drying up before duck is done, add in more water will do.
* The thick duck gravy is best to go with rice or porridge so don't go to waste!

The best thing to go with braised duck will be Yam Rice!!

Here's the ingredients needed for cooking Yam Rice:
2 cups Rice (wash and soak 10 mins)
300g Yam (Cut cube)
2 tbsp Dried Shrimps (Soak)
6 Dried Mushroom (Soak and dice)
5 Garlic (minced)
10 Shallots (slice)
1 tsp Chicken Powder
1 tsp Fish Sauce
1 tsp Oyster Sauce
Dash of Pepper
2 cups Water





Method:

• Heat wok with 2 tbsp of oil and deep fried shallots till brown and remove to side aside.
• Add yam cube in wok and stir fry till light brown.
• Add in mushroom and dried shrimp and stir till fragrant
• Add in rice and all other seasoning and stir till well mixed.
• Transfer rice to cooker and add in 2 cups of water and set to cook.