Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 150g fresh shiitake mushrooms
  • 350g arborio risotto rice
  • 1.2L chicken stock
  • 1/4 cup (60ml) Chinese rice wine (shaohsing)
  • 2 tablespoons kecap manis (Indonesian sweet soy sauce)
  • 1 teaspoon sesame oil
  • 1 Chinese barbecued duck, meat roughly chopped
  • 1 bunch steamed baby bok choy

Instruction

  • Preheat oven to 200°C. Heat oil in a large, deep frypan over medium heat and cook onion and garlic for 1-2 minutes until softened. Add mushrooms and rice, and stir for a further minute. Add stock and wine, bring to the boil, then transfer to a large greased baking dish. Cover with foil and bake for 20-25 minutes.
  • Stir in kecap manis, sesame oil and duck. Cover and rest for 5 minutes or until liquid is absorbed. Roughly chop bok choy, stir in and serve.