400 gmjasmine rice, rinsed under cold running water4spring onions, white part shredded, green part cut into 10cm lengths5 gm(1cm piece) ginger, cut into julienne2star anise1 tbspsoy sauce80 gmshiitake mushrooms, trimmed, large ones halved4baby bok choy, trimmed and quartered1Chinese roast duck, jointed (see note)To serve:hoisin sauce (optional)Five-spice salt1 tspChinese five-spice2 tbspsea salt
Preheat oven to 200C. Combine rice, white part of spring onions, ginger, star anise, soy sauce and 1 litre boiling water in a wide saucepan and bring to the boil over medium-high heat. Reduce heat to low, cover with a tight-fitting lid and cook for 15 minutes.
Remove lid, scatter shiitake mushrooms over rice, then lay over bok choy and spring onion greens. Cover and cook until vegetables are steamed and rice is al dente (4-5 minutes).
Meanwhile, for five-spice salt, dry-roast five-spice in a small saucepan until fragrant (1-2 minutes), then combine in a small bowl with salt, set aside.
Place duck pieces, skin-side up, on an oven tray lined with baking paper and roast until warmed through and skin is crisp (6-8 minutes), then cut into large pieces. Serve with ginger and shiitake rice, greens, five-spice salt and hoisin sauce, if desired.
Note Chinese roast duck is available from Chinese barbecue shops.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.