Ingredients
500 g (about 1 lb) each of whole chicken and rice, 1 wild duck (about 400 g / 14 oz), 100 g (3.5 oz) pork belly, 50 g (1.75 oz) duck gizzards and livers, and 15 g (0.5 oz) each of bok choy, winter bamboo shoots, preserved mustard greens, and shepherd's purse.
Ingredients
25 g diced raw pork fat, 25 g diced cooked ham, 100 g lard.
Instructions
1. Wash the wild duck and old hen, then blanch them together with the gizzards, livers, and pork belly in boiling water until the blood stops seeping; remove, rinse clean, and return to the pot with fresh water, bring to a boil over high heat, then reduce to low heat and simmer until tender and falling apart; dice the winter bamboo shoots; cut the greens into 1 cm (about 1/2 inch) pieces.
2. Bone the braised duck and chicken separately, remove the skin from the pork, and cut the meat, along with the gizzards and livers, into 1 cm (about 1/3 inch) cubes.
3. Ladle the chicken broth into the pot, add the rinsed rice and the diced ingredients, bring to a boil over high heat while stirring constantly with a spatula, then once the liquid has been absorbed, spread the shepherd's purse and preserved mustard greens on top, cover the pot tightly, and cook over high heat for 20 minutes, then reduce to low heat and cook for another 10 minutes.
4. Remove the lid, pick out the vegetable leaves on top, score the surface of the rice with a spatula, then pour in 100 g (about 7 tablespoons) of lard and stir well to combine. This rice is cooked with a variety of ingredients, allowing the flavors to complement each other, resulting in a rich, moist texture and a deliciously savory taste, making it an excellent one-dish meal.