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Five-spice Duck with Mushrooms, Asian Vegetables and Rice
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Ingredients
- 15 g fresh root ginger, peeled, cut in round slices (2-3 mm)
- 2 garlic cloves
- ½ - 1 fresh red chilli, deseeded (optional)
-
700
g duck breasts, skin on
or 700 g chicken breasts,skin on - 2 - 3 Tbsp Chinese five spice powder, shop-bought or homemade (see tip), to taste
- 2 pinches salt
- 1200 g water
-
2
tsp vegetable stock paste, homemade
or 2 vegetable stock cubes (for 0.5 l each) - 40 g soy sauce
- 200 g white long grain rice
-
200
g pak choi, cut in pieces
or 200 g Chinese cabbage, cut in pieces - 100 g broccoli florets, cut in pieces (2 cm)
- 2 tsp toasted sesame oil
- 250 g button mushrooms, sliced
- 40 g soy sauce (approx. 2-3 Tbsp)
- 80 g honey (approx. 3-4 Tbsp)
- Nutrition
- per 1 portion
- Calories
- 2512 kJ / 600 kcal
- Protein
- 42 g
- Carbohydrates
- 60 g
- Fat
- 20 g
- Fibre
- 6.5 g
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