Introduction:

Peking duck with fried rice is a very famous Chinese dish. Peking Duck holds not only culinary importance but also symbolizes Chinese culture and tradition. It represents the elegance, sophistication, and mastery of Chinese cuisine. The preparation of Peking Duck requires skill, patience, and a deep understanding of the right ingredients and techniques.

The dish peking duck with fried rice is said to have originated during the 13th century in Hangzhou, not far from Shanghai. Roast duck was one of the cooked foods sold door-to-door by street vendors, and it became a speciality of nearby Nanjing, the first capital of the Ming dynasty.

In the Ming Dynasty, when the capital was shifted from Nanjing to Beijing, Roast Duck became one of the famous official dishes. The first restaurant specializing in Peking duck was Bianyifang, which was set up in the Xianyukou, Qianmen area of Beijing in 1416.

The dish is said to have originated during the 13th century in Hangzhou, not far from Shanghai. Roast duck was one of the cooked foods sold door-to-door by street vendors, and it became a speciality of nearby Nanjing, the first capital of the Ming dynasty.

Let’s cook the dish Peking Duck with fried rice, together.

• Course Main Course
• Cuisine Chinese

• Serve 5-6
• Author Gourob & Sudip

Cooking Fried Rice:

Ingredients-

• 1/2 kg Polao Rice or Govind Bhog Rice
• 1/4 cup Onion
• 1/4 cup Onion Sprouts
• 1/2 cup Boiled Cauliflower
• 1/3 cup Carrot
• 1 cup Ceans
• 1/ 3 cups Chicken
• 2 Eggs
• 2 tsp Salt
• 1/2 tsp Chili Powder
• 1 tsp Soy Sauce
• 1/2 cup Soybean Oil
• Salt to Taste

Instructions-

1. First wash 1/2 kg Polao rice or Govindbhog rice with clean water. Then cook the rice thoroughly with that rice. When the rice is cooked, take it off the stove and spread it in the air.

2. First cut the carrot, onion, onion sprouts into pea size pieces. Drain the beans. Boil cauliflower and carrot separately. Now clean and wash 1/3 cup of chicken meat. When the meat is washed, drain the water. Cut the drained meat into small slices with the help of a knife.

3. Arrange the meat and vegetables on a plate. Sprinkle a little salt and pepper over the meat, vegetables and rice. Now break two eggs in a bowl. Beat the egg with a little salt and some pepper powder. Whisk well and keep aside.

4. Heat 1/2 cup oil in a large pot or pan. When the oil is hot, continue to fry the salted meat in that oil. Fry for five to six minutes. After frying for five to six minutes, boil carrots and cauliflower and fry well for four to five minutes. Then fry with beaten egg.

5. Now add chopped onion along with meat and vegetables. After adding onions, fry for a minute and add rice and keep stirring. Fry for seven to eight minutes. Then add sauce to the rice. Fry for a while with onion sprouts and take down the fried rice.

6. Fried rice can also be cooked with just shrimp, eggs, large fish or beef. Vegetables such as rice pumpkin, papaya, barbati etc. can be given during rainy season.

Cooking The Peking Duck with Fried Rice:

Ingredients-

• 1 Duck
• 4 Boiled Eggs
• fried Rice
• 2 tsp Salt
• 1/2 cup Soy Sauce
• 1/2 cup Oyster Sauce
• Oil for Frying

Instructions-

1. Cook the fried rice according to the above method. Which is necessary to cook the authentic style peking duck with fried rice.

2. Remove the feathers from the duck and cut open the belly. Then take out the neck bone from the skin and cut it. Now wash the duck with clean water. The duck will be tender.

3. Get the duck out of the water. Then fill the duck stomach with pre-cooked fried rice well. Then sew the belly button. Now transfer the duck to a bowl or tray. Now rub salt and sauce to taste on the duck. Heat a large pan. Heat oil in a pan. Once the oil is hot, deep fry the duck in the oil. When the duck color turns brown, drain it from the oil and keep it in another bowl.

4. Take 12 to 14 cups of water in another big vessel. Then cover the water with 1/2 cup oyster sauce, 1/2 cup soy sauce, 2 teaspoons salt, remaining chicken bones, peeled boiled egg and fried duck. Boil like this for three to four hours. After half an hour of boiling, remove the eggs.

5. After 3 to 4 hours, when the duck is cooked, take it off the bone. With the help of a knife or by hand, pull out the middle bone of the duck breast.

6. Dissolve some arrowroot in the remaining boiled water. Make gravy by burning it like this.

7. Cut the egg crosswise into two pieces with a knife. Cut the edge of the egg with a knife and make it like a flower. Cut carrots and beets and make flowers. Serve the peking duck with fried rice in a large dish garnished with boiled egg flowers, boiled vegetables and carrot or beet flowers. Add the gravy to the sauce bowl. Dishes can also be decorated by boiling the head of the duck and placing a boiled egg between the two beaks.