Rinse Jasmine Rice thoroughly under cold water until the water runs clear. Combine Rinsed Jasmine Rice and Water in a rice cooker. Cook according to manufacturer's instructions, typically for 20-25 minutes.
If the Roast Duck is cold, preheat your oven to 180°C (350°F). Place the Roast Duck on a baking rack over a tray and heat for 10-15 minutes until warmed through and skin crisps slightly. Carefully chop the Roast Duck into bite-sized pieces using a cleaver.
Bring a pot of water to a boil. Add Bok Choy and blanch for 1-2 minutes until tender-crisp. Drain well. Mince Garlic. Heat Cooking Oil in a wok, add minced Garlic and sauté until fragrant. Add blanched Bok Choy and stir-fry briefly.
In a small bowl, combine Light Soy Sauce, Sesame Oil, Sugar, and Hot Water (or duck drippings). Stir until Sugar dissolves.
Serve the cooked Jasmine Rice in bowls. Arrange the chopped Roast Duck on top of the rice. Place the blanched Bok Choy on the side. Drizzle generously with the prepared sauce.
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