The Centuries Old Chinese Cooking Technique That Makes Any Meat Juicier

Ingredients

• 4 skin-on, boneless duck breasts (about 7-8 ounces each; 198-226 g each)
• 2 teaspoons (6 g) Diamond Crystal kosher salt; for table salt, use half as much by volume
• 2 teaspoons (6 g) Chinese five spice (optional)
• 1 teaspoon (4 g) granulated sugar
• 1 teaspoon (2 g) Sichuan peppercorns
• 1/2 teaspoon (2.25 g) Prague powder #1 (optional; see notes)
• 1 tablespoon and 1 teaspoon (20 ml) Shaoxing wine
• 1/2 cup (120 ml) soy sauce
• 1/2 cup (120 ml) Shaoxing wine
• 1/2 cup (100 g) granulated sugar
• 1 cinnamon stick (about 4 g), broken into small pieces
• 4 star anise pods
• 2 teaspoons (4 g) Sichuan peppercorns
• 1 teaspoon (3 g) Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/2 teaspoon Prague powder #1 (optional)
• 2/3 cup (51 g) loose dry green tea leaves
• 1/3 cup (60 g) brown sugar
• 1/3 cup (63 g) uncooked white rice
• 1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
• A few sprigs of cilantro for garnish

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag