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Ingredients
- Duck - 1 bird about 2
kilograms
- Soy sauce - 3 teaspoons
- Dry sherry - 2 tablespoons
- Garlic (crushed) - 2 cloves
- Grated fresh ginger - 1
teaspoon
- Water - 4 cups
- Seasoning powder - 1 teaspoon
- Dry mushroom - 6 pieces (soak
in hot water for 20 minutes)
- Bamboo shoots - 250 grams
- Water chestnuts - 250 grams
- Coriander (chopped) - 3 stalks
- Cornstarch solution - 2
tablespoons
- Sugar - 1/2 teaspoon
- Oil for deep frying
- Salt and pepper
- Sesame oil - 1/2 teaspoon
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Method
- Rinse and clean duck
thoroughly then cut into serving size. Cut water chestnuts,
bamboo shoots and mushroom into thick slices.
- Heat 3 tablespoons of oil in a
frying pan, stir fry crush garlic and duck pieces until well
brown then set aside.
- Drain oil from pan, bring 4
cups of water to boil then add duck together with soy sauce,
sherry, ginger and continue to cook for 2 minutes. Stir
occasionally to mix all ingredients well.
- Transfer duck and liquid into
a deep saucepan, cover and simmer gently 2 hours or until duck
is tender. Add little bit of water if dish becomes too dry.
- Add mushroom, sliced water
chestnuts and bamboo shoots half an hour before cooking is
completed.
- When duck and other
ingredients become tender, add salt, sugar, pepper, soy sauce
and seasoning powder, stir in cornstarch solution to thicken the
gravy.
- Garnish with coriander and
Serves 6.
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