---
title: "Xiangqi Rice-Crusted Duck (湘祁米夫鸭)"
description: "A traditional specialty dish from the Liangqi region of Hunan. Duck meat is stir-fried, coated in a rice flour mixture, and then steamed until soft and tender. The result is savory, aromatic, and deeply flavorful. Duck meat is rich in high-quality protein and B vitamins, while the rice flour provides energy, making the dish nutritionally balanced. The preparation requires stir-frying followed by pressure steaming, which is somewhat challenging and best suited for cooks with some experience. From prep to serving, it takes about 1 hour; if using an older duck, the steaming time should be extended."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_xiang-qi-mi-fu-ya.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_xiang-qi-mi-fu-ya/"
---

# Xiangqi Rice-Crusted Duck

**湘祁米夫鸭 · xiāng qí mǐ fū yā**

> Time: 1 h · Difficulty: Hard · Calories: 1332 kcal · Serves: 3 servings · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

A traditional specialty dish from the Liangqi region of Hunan. Duck meat is stir-fried, coated in a rice flour mixture, and then steamed until soft and tender. The result is savory, aromatic, and deeply flavorful. Duck meat is rich in high-quality protein and B vitamins, while the rice flour provides energy, making the dish nutritionally balanced. The preparation requires stir-frying followed by pressure steaming, which is somewhat challenging and best suited for cooks with some experience. From prep to serving, it takes about 1 hour; if using an older duck, the steaming time should be extended.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_xiang-qi-mi-fu-ya.jpg)

## Ingredients

- 1000 g Duck (鸭子) — per serving
  - Tip: Must be freshly slaughtered; any water duck variety works.
- 100 g Glutinous rice (ground) (糯米粉) — per serving
  - Tip: Used to add a soft, chewy texture.
- 300 g Rice flour (粘米粉) — per serving
  - Tip: The main flour.
- 50 g Rice flour for steamed meat (蒸肉粉) — per serving
  - Tip: Used to add a five-spice flavor.
- 5 g White pepper (ground) (白胡椒粉) — per serving
  - Tip: Enhances the complex aroma.
- 20 g Ginger and garlic (姜蒜) — per serving
  - Tip: Slice the ginger and peel the garlic cloves.
- 10 g Salt (盐) — per serving
  - Tip: Use in two stages: once for mixing the flour and once for stir-frying the meat.
- 10 g Cooking oil (食用油) — per serving
  - Tip: Any regular cooking oil works.
- 100 g Boiling water (开水) — per serving
  - Tip: Used to moisten the rice flour; add in small amounts.

### Optional

- 50 g Fine chili powder (细辣椒粉)
  - Tip: Add if you like spice; enhances the complex aroma.
- 50 g Pork belly (五花肉)
  - Tip: Optional; adds a fatty aroma.

## Tools

Wok, Pressure cooker, Cleaver / chef's knife, Cutting board, Mixing bowl

## Method (7 steps)

1. **Prepare the Rice Flour** — Combine glutinous rice flour, sticky rice flour, steamed meat powder, fine chili powder, 5g of salt, and white pepper powder, then mix thoroughly.
   - Duration: 2 min
   - Tip: Sticky rice flour is the main flour; glutinous rice flour adds a soft, chewy texture, and steamed meat powder adds a five-spice flavor.
   ![Step 1: Prepare the Rice Flour](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xiang-qi-mi-fu-ya/step_1.jpg)
2. **Prep the Ingredients** — Cut the duck into steaming-sized pieces, slice the ginger, peel the garlic cloves, and slice the pork belly for later use.
   - Duration: 10 min
   - Tip: Keep the duck pieces uniform in size so they steam evenly.
   ![Step 2: Prep the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xiang-qi-mi-fu-ya/step_2.jpg)
3. **Stir-Fry to Render the Fat** — Heat the wok over low heat with oil, then stir-fry the pork belly to render its fat. Add cooking oil and heat it, then add the duck and stir-fry.
   - Duration: 5 min
   - Tip: The fat rendered from the pork belly enhances the aroma of the duck meat.
   ![Step 3: Stir-Fry to Render the Fat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xiang-qi-mi-fu-ya/step_3.jpg)
4. **Build the Flavor** — Stir-fry the duck until the skin turns golden brown, then add the ginger and garlic along with the remaining salt and continue stir-frying to release the aroma.
   - Duration: 3 min
   - Tip: Be sure to stir-fry the duck skin until slightly charred for a better texture.
   ![Step 4: Build the Flavor](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xiang-qi-mi-fu-ya/step_4.jpg)
5. **Coat with Flour and Toss** — Turn the heat down, pour in the mixed rice flour, and toss to coat the duck evenly. Then add boiling water in small amounts, tossing as you go.
   - Duration: 5 min
   - Tip: Add water in small amounts to keep the rice flour moist without clumping.
   ![Step 5: Coat with Flour and Toss](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xiang-qi-mi-fu-ya/step_5.jpg)
6. **Pressure Steam** — Once the duck and rice flour have a noticeably moist feel, transfer to a bowl and steam in the pressure cooker for 20-25 minutes.
   - Duration: 25 min
   - Tip: If using an older duck, extend the steaming time to over 1 hour.
   ![Step 6: Pressure Steam](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xiang-qi-mi-fu-ya/step_6.jpg)
7. **Serve** — Sprinkle with chopped scallions before serving, and enjoy.
   - Duration: 30 sec
   - Tip: Serve hot for the softest, most tender texture.
   ![Step 7: Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_xiang-qi-mi-fu-ya/step_7.jpg)

## Tips

- This is a hometown specialty dish. Any duck variety works; water duck is reasonably priced and has a great taste.
- Steaming time is key: 20-25 minutes for water duck, over 1 hour for older ducks.
- The ratio of sticky rice flour, glutinous rice flour, and steamed meat powder determines the final texture and flavor of the coating.
- Chili powder and pepper powder provide a complex aroma; adjust to taste.

## Overview image

![Xiangqi Rice-Crusted Duck — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_xiang-qi-mi-fu-ya_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.md

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---

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