Roujiamo

Xi'an's answer to the burger: slow-braised spiced pork chopped and stuffed into a baked flatbread.

Ingredients

• 400g whole duck
• 400g steamed buns
• 2 tbsp crushed Sichuan peppercorns
• 1 tsp doubanjiang (chili bean paste)
• 1/4 cup neutral vegetable oil
• 2 carrots, chopped
• a handful of fresh scallion greens, chopped
• a generous spoonful of toasted sesame seeds
• 500ml pork stock
• 1 1/2 tsp star anise
• 1 cup napa cabbage, sliced
• a drizzle of Shaoxing wine

Instructions

1. 1

   Prepare the jasmine rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, carrots, minced garlic, and chili oil, mixing well so everything is evenly seasoned.

3. 3

   Heat toasted sesame oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the jasmine rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 2 hrs.

6. 6

   Assemble by layering the jasmine rice with the filling, a spoonful of toasted sesame oil, and a scattering of chives.

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