Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables 梅菜火鴨絲炆米 (Cantonese: mui choy fo ngap see mun mie) is a simple Cantonese dish. It’s a result of leftover Chinese roast duck. Very little goes to waste in Chinese cuisine. I bought a roasted duck to make “Almost” Peking Duck and only used the breast and some of the skin. I saved the chewy parts to make this dish since braising will help tenderize the meat. Then, I used the carcass to make a broth, just enough to make congee (minced beef congee). Or you can use the broth to make this dish. The best part is, none of these dishes are like a leftover dish. So, although the duck was quite pricey at $30 CAD, I was able to make 3 separate dishes with it.
I bought preserved vegetables for this dish. And as I walked down the aisle of Chinese preserved vegetables, I can only imagine how confusing it must be for those who have little knowledge in Chinese cuisine. There are pickled cucumbers, radish, bamboo shoots, mustard greens, cabbage, napa cabbage, green beans, olives, and onions. In addition, there are the vegetables you may never have heard of like the Xuelihong (or sherlihong) which is a type of mustard greens.
Let me tell you about the 3 types that are most common in Cantonese cooking…
- Preserved mustard cabbage 梅菜 (méi cài): usually cooked with pork, fish or duck. Shek O is a place in Hong Kong that is famous for 梅菜 (méi cài). The one I used for this recipe comes from Shek O. 梅菜 (méi cài) is a preserved vegetable that is first dried in the sun, dry-preserved with salt and sugar and then dried in the sun again. It is also not specific to any particular vegetable, although mustard greens are usually the default.
- Pickled cabbage aka pickled mustard greens (Xuelihong) 雪菜 (xǔe cài): goes with anything. Use fresh Xuelihong, rub with salt and preserve for 2-3 days. I fry this with shredded pork and chilies. I then add it on top of some soupy noodles.
- Pickled mustard root aka brassica jucea var. tumida aka Sichuan vegetable 榨菜 (zhà cài): also goes with anything. It’s a type of mustard plant with a bulb that looks like a cluster of bulbs. You rub the bulb with salt, Sichuan peppercorn and chili powder. Then, you preserve it for a few days. I like to add this to dry-fried green beans. It is a little spicy and gives any dish a nice crunch.
Hopefully, this will give you some idea of what kind of preserved vegetable to choose for your culinary adventures.
My Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables 梅菜火鴨絲炆米 recipe will show you how to make use of leftover roast duck. If you’re tired of rice vermicelli in soup or fried rice vermicelli, give this easy braised recipe a try!
Braised Rice Vermicelli with Roasted Duck and Preserved Vegetables 梅菜火鴨絲炆米
Ingredients
- 250 g Chinese roasted duck meat , julienned or shredded
- 227 g Preserved mustard cabbage , ready-to-use
- 3 cloves Garlic , minced
- 2 stalks Green onions , shredded
- 400 g Kong moon rice vermicelli
- 1L-1.5L Broth or water
- 3 tbsp Roasted duck marinade sauce
- 2 tbsp Oil
- 2 tsp Abalone or oyster sauce
* - 1 tsp Light soy sauce
* - ½ tsp Sugar
* - ½ tsp Dark soy sauce
* * these condiments may not be necessary if you have the roasted duck marinade sauce. They usually give you a little container of it when you buy roasted duck. How much of the sauce you need will depend on the flavour of your preserved vegetables. Some can be quite salty. When I made mine, I only used the roasted duck marinade and a bit of dark soy sauce. I suggest adding some during braising (to embed some flavour) and more if you need to after braising so that your dish doesn’t get too salty.
Instructions
- Soak rice vermicelli in water for approx. 30-60 minutes until loosened. Drain and set aside
- Julienne or shred roasted duck meat
I bought a whole roasted duck to make my “Almost” Peking Duck. I used the breast and some of the skin for that dish. I saved the leg meat and the tougher bits for this dish. Braising will help soften the meat - Cut green onions into 3 cm pieces and then shred. Set aside
- Mince garlic. Set aside
- In a wok, using medium-high heat add 2 tbsp oil
- Add minced garlic, stir-fry until golden colour
- Add duck to the wok, stir-fry for 1 minute
- Add preserved mustard cabbage to the wok. Stir-fry together for 2 minutes
I really like preserved vegetables so I used the whole package. You can use less. The package I bought can be used right out of the bag, no rinsing or soaking. The taste was just right for me. - Add rice vermicelli and toss to mix with the duck and preserved vegetables
- Add 1 L of broth and 3 tbsp of the duck marinade sauce. If you don’t have the duck marinade sauce, then add 2 tsp abalone or oyster sauce.
different kinds/ brands of rice vermicelli have different amounts of fluid absorption. I suggest adding 1L first and then adding more as it is absorbed - Turn heat down to low, cover with lid and braise for 30 minutes. Stir every 15 minutes
if using Dongguan rice vermicelli, the cooking time will be shorter because it’s softer - After 15 minutes, stir and toss the vermicelli. Add more broth or water if all the liquid has been absorbed. Cover with lid and let braise for another 15 minutes
- After another 15 minutes, check the vermicelli to see if it is cooked through and if the texture is soft enough. If you like it softer, then braise for another 5-10 minutes
- Taste test and make adjustments. Add dark soy sauce to add more colour
- Add green onions and toss to mix with the vermicelli
- Serve
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