Thai Gravy Rice with Duck
Tender shredded duck (or rotisserie chicken) in a savory-salty Thai gravy over crispy jasmine rice. This is khao na ped stripped down—no long braise, just layered umami and heat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
comfortsatisfyingthaiducktendercreamyweeknightbowl
Ingredients
- 2 cups cooked jasmine rice
- 1 lb duck breast or rotisserie chicken, shredded
- 1.5 cups chicken or duck stock
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add shredded duck (or chicken) and cook, stirring often, until edges crisp slightly, ~3 minutes.
- 3
Pour in stock, soy sauce, and oyster sauce. Stir and bring to a simmer, ~2 minutes.
- 4
Mix cornstarch with 1 tbsp cold water. Stir into the gravy until thickened and glossy, ~1 minute.
- 5
Divide rice between bowls. Ladle gravy and meat over the top. Serve hot.
Tools you’ll need
- 12-inch skillet
- wooden spoon or silicone spatula
- measuring spoons
- measuring cups
- small bowl
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