Chrysanthemum Tea

Dried chrysanthemum blossoms steeped in hot water with rock sugar for a floral, cooling herbal infusion.

Ingredients

• 700g whole duck
• 300g glutinous rice
• a handful of minced garlic
• 2 tsp white pepper
• 2 tbsp toasted sesame oil
• 2 bok choy, chopped
• a handful of fresh scallion greens, chopped
• a generous spoonful of soy sauce
• 500ml pork stock
• 1 1/2 tsp doubanjiang (chili bean paste)
• a generous handful of bamboo shoots
• Shaoxing wine, for serving

Instructions

1. 1

   Combine the steamed buns and water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the doubanjiang (chili bean paste) and toasted sesame oil, 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 5 mins.

4. 4

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

5. 5

   Sweeten to taste with toasted sesame seeds, 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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