Steamed Duck in Lotus Leaves

Name: Steamed Duck in Lotus Leaves (Ho yeh fen cheng ya)
Cuisine: Chinese
Ingredients: 1 tablespoon oil; ½ tablespoon sesame oil; 1-½ cups flavored rice powder: 1 cup of uncooked rice in dry pan with 2 star anise and 1 teaspoon of brown peppercorns. Stir over low heat for 5 minutes until rice gets a little brown. Remove and cool. Discard the spices. Grind to about the size of bread crumbs.; 1-½ cups flavored rice powder: 1 cup of uncooked rice in dry pan with 2 star anise and 1 teaspoon of brown peppercorns. Stir over low heat for 5 minutes until rice gets a little brown. Remove and cool. Discard the spices. Grind to about the size of bread crumbs.; 2 tablespoons chopped scallions; 1 tablespoon chopped ginger; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon wine; 1 tablespoon soy bean paste; 15 pieces lotus leaves (5” by 5”) (fresh or dry); 15 pieces lotus leaves (5” by 5”) (fresh or dry); 15 pieces lotus leaves (5” by 5”) (fresh or dry); 2 pounds duck; 1-½ cups flavored rice powder: 1 cup of uncooked rice in dry pan with 2 star anise and 1 teaspoon of brown peppercorns. Stir over low heat for 5 minutes until rice gets a little brown. Remove and cool. Discard the spices. Grind to about the size of bread crumbs.; 1-½ cups flavored rice powder: 1 cup of uncooked rice in dry pan with 2 star anise and 1 teaspoon of brown peppercorns. Stir over low heat for 5 minutes until rice gets a little brown. Remove and cool. Discard the spices. Grind to about the size of bread crumbs.; 1-½ cups flavored rice powder: 1 cup of uncooked rice in dry pan with 2 star anise and 1 teaspoon of brown peppercorns. Stir over low heat for 5 minutes until rice gets a little brown. Remove and cool. Discard the spices. Grind to about the size of bread crumbs.; 1-½ cups flavored rice powder: 1 cup of uncooked rice in dry pan with 2 star anise and 1 teaspoon of brown peppercorns. Stir over low heat for 5 minutes until rice gets a little brown. Remove and cool. Discard the spices. Grind to about the size of bread crumbs.

Ho yeh fen cheng ya

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 pounds duck
15 pieces lotus leaves (5” by 5”) (

Asia
Taiwan
Main course

Method

After cleaning the duck, cut it in to 1-½ inch wide by 2 inch long pieces. Put the pieces in a large bowl and marinate with scallion, ginger, soy sauce, sugar, wine, soy bean paste, oil and sesame oil. Soak about half an hour (turn the duck once while soaking).
Cut the lotus leaves in 5 inch squares and then soak with warm water about 2 hours.
After s