Chinese Roast Duck and Char Siu Fried Rice (Chinese BBQ Sauce) Chin & Choo Professional Chefs Cook

This is my all time favourite thing I used to eat in the takeaway I grew up in, The Golden Bowl in Watchet! Had this 2 to 3 times a week, normally for lunch as evening it was too busy to have the time to make this for myself. The best part of this was the sauce, I'd cover everything in it and the best part is that I didn't have to pay for it! The recipe below does differ slightly from the cookbook, but fun to have a slightly different version. There is obviously lots of different version of this, calm down if this isn't the same as the one you're used too, it's not that important lol. Our webstore where we sell our books and ingredients: https://www.ziangs.com Written recipe can be found on the recipe vault https://www.chinandchoo.com/pricing-p... Buy our 1st cookbook (PRE-ORDER ONLY AFTER SELLING OUT) here https://www.chinandchoo.com/product-p... Buy or second cookbook here: https://www.chinandchoo.com/product-p... Links to products and equipment we use https://www.linktree.com/ziangs Ingredients: Char Siu 1.5kg pork collar 5g cassia bark 2 handful of star anise 1 crushed bulb of garlic 1 sliced onion 1 1/2 tsp Chinese five spice 3 tsp garlic powder 1 tsp salt 1 tsp MSG 1 tsp cloves 2 tsp fennel powder 3 tbsp tomato puree 4 tbsp hoi sin 2 tbsp crushed yellow bean sauce 1/4 tsp white pepper 1/2 block of fermented red bean curd 50g sugar 3 tbsp chinese rice wine Red food colour (to your eye) 1.5 - 2 ltrs cold water Rice 1 beaten egg (pinch salt & pinch of MSG) 400g cooked rice 1 1/2 tsp dark soy 2 tsp light soy 1/4 tsp salt 1/4 tsp MSG 3 chopped spring onions 3 tbsp veg oil Finishing 1/2 frozen roast duck (defrosted) Potato starch slurry 1/4 tsp salt 1/4 tsp MSG 8 tbsp vegetable oil