AT A GLANCE
Use a roast duck from a Chinese barbecue shop in this recipe, and add the juices from the duck to the rice mixture for even more flavour.
|01||For smashed cucumber and ginger, lightly bruise cucumber in a mortar and pestle, then transfer to a bowl. Pound garlic, ginger and sugar in mortar and pestle to a coarse paste, add to cucumber with soy sauce and vinegar, toss to combine and refrigerate until required.|
|02||Cook rice in a saucepan of boiling salted water over high heat until just tender, adding all peas in the last minute of cooking (12-15 minutes). Drain, refresh under cold running water, drain well and transfer to a large bowl.|
|03||Combine mushroom, soy, vinegar, lemon juice, ginger and garlic in a small bowl and stand to marinate (10 minutes). Add oil, stir to combine, then toss through rice mixture with spring onion and pea tendrils. Serve topped with duck and smashed cucumber and ginger.|
Note Chinkiang black vinegar is available from Asian
supermarkets; if it's unavailable, substitute rice wine