My plate of braised duck rice ($4) is heavily smothered under a layer of starchy sauce that gathers in a pool around the bottom of the rice. What I initially thought to be yam rice turns out to be rice cooked in the braising sauce (hence the color) then topped with even more sauce.
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The thinly sliced duck meat is tender with no gamey smell. I particularly enjoy chewing the meat together with the skin while relishing the release of the juices. For a different experience, dip the duck meat in the chili sauce for that tang and spiciness.
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Read more: https://thedeadcockroach.blogspot.com/2019/08/chuan-kee-boneless-braised-duck-rice.html
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