Roast duck and pulled pork hongkong egg noodle soup with a soy sauce pineapple fried rice and a oyster mushroom carrot sous vide duck fried eggroll
Duck Springrolls:
Ingredients:
Spice rub:
1 tsp coriander seeds
½ tsp dried red chillies
2.5 cm cinnamon stick
1 tsp whole black peppercorns
1 tsp Chinese 5-spice powder
½ tsp salt
1 tbsp sunflower or vegetable oil.
Filling:
Springroll sheets
2 duck breasts
oyster mushrooms,
carrot
scotch bonnet
rice cooking wine
sweet chili sauce
Instructions
1. Make spice rub
- remove duck breast bone, pat dry, add spice rub, sous vide it for 45mins-4 hrs at 135F.
- Chop the carrots very thin like matchsticks and chop the mushrooms and pepper, then stir fry it and add some rice wine at the end when the pan gets dry
- Once you decide to take out the duck, heat up a pan with some bacon fat and fry the skin, then slice.
- Add everything together, roll and fry
Salty Sweet Soy Chicken and pineapple fried rice
4# hen from making the broth for the ramen
Pineapple
cooked rice, dried for 12 hours
diced carrots
half a chopped white onion
scotch bonnet
smoked pepper powder
eggs
Sauce for the chicken:
Soy sauce
worcestershire
ginger
garlic
turbinato sugar
cooking rice wine
apple cider vinegar
Sauce for the rice stir fry:
oyster sauce,
thin soy sauce
turbinato sugar
instructions:
- Once the hen is done for the broth of the ramen, remove and cut off all the meat
- Make the sauce for the chicken, then add it all into a large ziplock bag and sous vide it for a few hours at 135F
- Chop up the vegetables and make the sauce for the rice. Heat up the wok burner then add
- Once the wok starts smoking, add some oil from the squirt bottle along the edges of the wok in a circular motion, add the vegetables and pineapple as well as the eggs to fry it all together. Afterwards add the chicken.
- add the rice, then the sauce and cook up. Once it’s to your desired texture, take it out and
Roast duck and pulled pork hong kong style ramen
ingredients for the broth:
dried shiitake mushrooms
5# pork bones
4# stewing hen
1# benton’s bacon
half a onion
scallions
2 rough chopped carrots
6 quarts water
duck breast
boneless pork shoulder
5 chicken backs
Ukusuchi soy sauce (light thin soy sauce)
mirin
sake
ground pepper
Soup additions:
duck breast
pork shoulder
egg noodles
To make the broth:
- bring water to a boil then add the shiitake mushrooms and simmer for 30 mins. Remove the mushrooms
- add the whole chicken and cook for about an hour simmering, with a lazy bubble
- while the chicken is cooking, put the pork bones in the oven at 400 and cook for 1 hour, flipping after the first half hour
- remove the chicken after the hour, add the pork bones and the benton’s bacon. After 45 mins, remove the bacon
- skim the surface and cook the broth for 7 hours. Make the salty sauce for the soup later
- how to make salty sauce: cook chicken backs at 450 for 45 minutes until browned, take the pan out and put it over the stove. Add sake and scrape the fond. Add 1 cup of mirin and ukusuchi soy sauce and simmer for 45 minutes
- after the 7 hours, add the onion, carrot and scallions and cook for 45 minutes
- strain everything and then add the salty chicken back soy sauce to flavor and make the broth salty
To make the pork
- put salt and sugar over the pork and cook for 6 hours at 250, pull apart with forks
For the duck:
- Brush it with soy sauce and honey and ginger mixture then cook for 3 hours at 350 then as low as the oven will go for another few hours to render the fat and crisp up the skin
Compose the soup:
Boil the egg noodles briefly, add broth, noodles, chopped duck and pulled pork to the bowl. Eat and enjoy
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