Baijiu

China's national spirit distilled from sorghum, fiery and complex, served neat in small ceramic cups at banquets.

Ingredients

• 700g whole duck
• 400g wonton wrappers
• 1 tbsp sliced scallion whites
• 1 1/2 tsp star anise
• 2 tbsp toasted sesame oil
• a generous handful of bamboo shoots
• a handful of fresh cilantro, chopped
• a generous spoonful of black vinegar
• 400ml water
• 2 tsp doubanjiang (chili bean paste)
• 200g bean sprouts

Instructions

1. 1

   Combine the glutinous rice and pork stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the chili oil and soy sauce, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with black vinegar, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with scallion greens just before serving.

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