Recipe for Deep-Fried Glutinous Duck Rolls 
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Yield:
1
Ingredients:
Amount Ingredient
150 gm glutinous rice
10 gm dried scallop steam with second stock for 1 1/2 hours, then shred
5 gm dried black mushroom soak for 30 minutes, then shred
5 gm Chinese celery, sliced
200 gm fresh duck meat
20 gm salt or to taste
20 gm chicken bouillon
3 x eggs
150 gm potato starch
100 gm oyster sauce
50 gm spring onion (garnishing)
50 gm Chinese parsley (garnishing)
40 gm Chinese cooking wine
Instructions:
Instructions: Method
STEAM glutinous rice for 40 minutes with some salt, mushroom, Chinese celery, Chinese cooking wine, scallop and chicken bouillon.

Slice the duck. Roll each slice with some steamed glutinous rice. Dip the rolled duck meat into the beaten eggs.

Coat with potato starch. Heat wok with oil and deep fry the rolled duck meat. Cut into slices and serve with sauce.

To prepare sauce:
Heat wok with oil and add oyster sauce, black mushroom, chicken bouillon and Chinese cooking wine. Season to taste.

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