Jidan Bing

A thin mung bean crepe folded with egg, scallion, and fermented black bean paste for a savory breakfast parcel.

Ingredients

• 700g whole duck
• 2 cups egg noodles
• a handful of grated fresh ginger
• a pinch of doubanjiang (chili bean paste)
• 2 tbsp neutral vegetable oil
• a generous handful of scallions
• a handful of fresh cilantro, chopped
• Shaoxing wine, for serving

Instructions

1. 1

   Gather and prep the glutinous rice and chicken thighs, measuring everything out so it is ready to go.

2. 2

   Heat toasted sesame oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and bok choy, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the chicken thighs, season with star anise, and cook until just done, about 5 mins.

5. 5

   Warm the glutinous rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the glutinous rice and spoon the cooked mixture over the top.

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