Xôi Mặn with Duck Confit and Mushroom
50% chuẩn vị · Vietnamese Fusion
A creative twist on Xôi Mặn, replacing traditional toppings with rich duck confit and earthy shiitake mushrooms, offering a more decadent and complex flavor profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Glutinous rice2 cups
- Waterfor soaking and steaming
- Duck confit legs2
- Dried shiitake mushrooms1/2 cup
- Shallots2
- Garlic3 cloves
- Fish sauce2 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Duck fat or vegetable oil2 tbsp
- Fried garlicfor garnish
- Fresh chivesfor garnish
- Saltto taste
- Black pepperto taste
Các bước
- 1
Rinse glutinous rice and soak in water for at least 4 hours or overnight. Drain well. Steam for 30-40 minutes until cooked.
- 2
Soak dried shiitake mushrooms in warm water for 30 minutes until softened. Squeeze out excess water and slice thinly. Reserve soaking liquid.
- 3
Shred the meat from the duck confit legs, discarding bones and skin (or crisp the skin separately for garnish).
- 4
Mince shallots and garlic.
- 5
Heat duck fat or oil in a pan over medium heat. Sauté minced shallots and garlic until fragrant. Add sliced shiitake mushrooms and cook until tender.
- 6
Add the shredded duck confit to the pan and stir-fry for 2-3 minutes.
- 7
In a small bowl, mix fish sauce, oyster sauce, sugar, a splash of reserved mushroom soaking liquid, salt, and pepper. Pour the sauce over the duck and mushroom mixture. Cook for 3-5 minutes until the sauce thickens.
- 8
Combine the steamed glutinous rice with about half of the duck and mushroom mixture. Mix gently.
- 9
Serve the sticky rice in bowls, topped with the remaining duck and mushroom mixture. Garnish with fried garlic and chopped chives.
