I have a strange affinity with Chinese Five Spice, I want to love it, but for some reason I never really enjoy it. Until it was rubbed into some duck breasts that is. The five spices being star anise, cloves, fennel seeds, szechuan peppercorns and cinnamon. They need some fine balancing as overdoing any ingredient will overpower the rest.
Firecracker rice is an invention from Yo Sushi, it is just there version of fried rice. The firecracker bit comes from a great Japanese seasoning called Togarashi, ( you can get it from Souschef along with the five spice.) it is a spicy and hot pepper seasoning which also comes in a chilli oil form. It is tasty and spicy, not just a heat source like chillies. I have used normal sushi rice to make this dish, but any pre-boiled rice will work. One little secret it to season fried rice with light soy sauce. It is actually saltier than dark soy but lighter in colour which keeps your food an attractive white colour as opposed to dark brown.
The selection of vegetables and sauce suit this dish perfectly. Use the sauce but feel free to use your favourite vegetables.[purerecipe]
- 4 Duck Breasts
- 1 Tbsp Five-Spice Powder
- 300g Sushi Rice
- 1 Large, cut into 5mm cubes Carrot
- 2, beaten Eggs
- 1 Shallot
- 2-3 Tbsp Light Soy sauce
- 1 Tbsp Togarashi seasoning
- 100g Peas
- 4, halved Bok Choi
- 4, finely sliced Spring Onions
- 4 Cloves, blanched for 1 minute and sliced Garlic
- 50ml Mirin
- 100ml Light Soy Sauce
- 2 red, finely chopped Chilli
- 1 Tbsp. Minced Ginger
- Cook the sushi rice to packet instructions. Or wash 4 times until water is clear. Add rice to a pan and add 150% water to rice, ie 300g rice 450ml water. Cover with a lid and bring to the boil over a medium-low heat. 5-7 minutes. Boil for 5-7 minutes. Remove lid, place a tea towel over the pan and put lid back on. Leave for 15 minutes.
- Cook the carrot for 5 minutes in large pan until softened, add the rice and immediately add the eggs. Stir and stir until the egg is cooked. Season to taste with the soy sauce and togarashi seasoning.
- Rub the five-spice powder into the duck breasts. Cook skin side down for 3 minutes on a medium-high heat. Turn and cook for 1 minute, cook again on the skin for 3 minutes, turn again for 1 minute flesh. Finally cook for 1-3 minutes on the skin again to ensure its crispy.
- For the vegetables, fry the bok choi until coloured on one side. Flip over and add the mirin, cook for a further 2-3minutes until it is cooked( add a touch of water if it gets too dry). Add the peas and take off the heat, immediately add the ginger, chopped garlic, chillies and soy sauce. Serve.