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Five-spice duck with mushrooms, Asian vegetables and rice
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Ingredients
- 15 g fresh ginger peeled, cut into thin slices (2-3 mm)
- 2 garlic cloves
- ½ - 1 fresh red chilli deseeded if preferred (optional)
-
700
g duck breast fillets, skin on
or 700 g chicken breast fillets, skin on - 1 ½ - 2 tbsp Chinese five spice powder (see Tips), to taste
- 2 pinches salt plus extra to taste
- 1200 g water
- 2 tsp Vegetable stock paste (refer to the recipe in Basic Cookbook)
- 80 g soy sauce
- 200 g long-grain white rice
-
200
g pak choi cut into pieces
or 200 g Chinese cabbage cut into pieces - 100 g broccoli florets, cut into pieces (2 cm)
- 250 g fresh mushrooms
- 2 tsp toasted sesame oil (10 g)
- 2 ½ - 3 tbsp honey (approx. 80 g)
- Nutrition
- per 1 portion
- Calories
- 600 kcal / 2512 kJ
- Protein
- 42 g
- Fat
- 20 g
- Carbohydrates
- 60 g
- Fibre
- 6.5 g
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