Xiang Qi Mi Fu Duck
Xiang Qi Mi Fu Duck is a home-style meat dish at difficulty 4/5 (Advanced), about 1332 kcal. This is a traditional specialty dish from Xiang and Qi counties in Hunan. Ingredients and step-by-step instructions are below, with notes for home cooking.
4 / 5
★★★★☆
1332 kcal
Ingredients
- Duck (Must be fresh, butcher-cut)
- Glutinous rice flour
- Rice flour (Sticky rice flour)
- Steamed meat powder
- Fine chili powder (Add if you like it spicy)
- White pepper powder
- Five-spice belly pork (Optional)
- Ginger
- Garlic
- Salt
- Vegetable oil
- Boiling water
Steps
- Mix the glutinous rice flour, rice flour, steamed meat powder, cili powder, 5g of salt, and white pepper powder together.
- Ask the vendor to chop the duck into steaming/blanching portions. Slice the ginger and peel the garlic. Slice the belly pork.
- Heat the wok with cold oil and stir-fry the pork belly until it releases oil. Add cooking oil, heat it up, and put in the duck to stir-fry.
- Stir-fry the duck until the skin browns and changes color. Add ginger, garlic, and salt to continue stir-frying for the aroma.
- Turn the heat to low and add the mixed rice powder to stir-fry, ensuring the duck meat is evenly coated. Add boiling water, adding a small amount at a time while stirring.
- Stir-fry until the duck meat and powder feel moist. Scrape into a bowl. Place in a pressure cooker with water and steam for 20-25 minutes.
- Sprinkle some green onions before serving.
Notes
This is a traditional specialty dish from Xiang and Qi counties in Hunan. It features duck meat stir-fried and coated with mixed rice noodles for steaming. The texture is soft and glutinous, savory, and flavorful with a lingering aftertaste. Duck meat is rich in high-quality protein and B vitamins, and the rice noodles provide energy for a balanced diet. The process requires stir-frying before pressure steaming, so it takes a bit of skill, suitable for those with some cooking experience. It takes about 1 hour from prep to serving. If an old duck is used, the steaming time needs to be extended.
Estimated Difficulty: ★★★★
Estimated Calories: 1332 kcal
Serving Group: Xiang Qi Mi Fu Duck
Rations:
For 3-4 people
- Duck: 1000g
- Glutinous Rice Flour: 100g
- Rice Flour: 300g
- Steamed Meat Powder: 50g
- Fine Chili Powder: 50g
- White Pepper Powder: 5g
- Pork Belly: 50g
- Ginger & Garlic: 20g
- Salt: 10g
- Cooking Oil: 10g
- Boiling Water: 100g
This is a home-style dish.
The breed of duck is not fixed; here we are using a water duck, priced at 24.
Steam for 20 minutes; if it is an old duck, steam for more than one hour.
Rice flour (Sticky rice flour) is the main ingredient in Step 1 to provide the texture; glutinous rice flour adds softness; steamed meat powder adds a five-spice flavor; chili powder and white pepper add a complex aroma.