Ingredients
Chinese stock
Method
1.Preheat oven to 160°C/325°F.
2.Make chinese stock. Using a vegetable peeler, peel wide strips of rind from orange. Combine rind with remaining ingredients in a large casserole.
3.Add veal to chinese stock; bring to a simmer over low heat. Transfer to oven; cook, covered, 4½ hours or until meat is very tender.
4.Strain mixture over a large heatproof bowl; reserve braising liquid. Remove and discard whole spices and rind from veal mixture; reserve veal.
5.Line another strainer with paper towel; place over another heatproof bowl. Add reserved braising liquid to strainer a ladleful at a time, changing paper as needed until you have 1.75 litres (7 cups) clarified (clear) stock. Reserve 1½ cups for this recipe (freeze remaining stock for another use). The stock will taste quite salty at this stage but will be balanced in flavour once the vinegar and sugar are added in step 7.
6.Cook rice according to directions on packet. Steam or microwave buk choy; toss in sesame oil and seeds while hot.
7.Meanwhile, place reserved clarified stock with vinegar and sugar in a large frying pan over high heat; bring to the boil. Boil for 10 minutes or until syrupy. Reduce heat, add reserved veal; cook, stirring, until veal is well coated in dark syrupy mixture.
8.Serve rice, buk choy and veal in bowls, topped with green onion and coriander.
