Ingredients
-
Duck - 1 bird (about 1.8 kilograms)
-
Chinese cordyceps - 30 grams
-
Ginger - 3 slices
-
Cooking wine - 1 tablespoon
-
Dried tangerine peel - ½ piece
-
Water (boiled) - 5 cups
-
Red dates - 5 pieces
-
Salt to taste
Method
-
Soak dried tangerine peel unto
soften and remove pith. Rinse Chinese cordyceps and set aside.
-
Clean an remove innards of duck,
hang up to drain dry.
-
Rub in and out of duck with
cooking wine, stuff in half of the cordyceps into the duck and
place it in a steam pot with back downwards.
-
Add
ginger, tangerine peel and remaining cordyceps and top up with
boiled water. Cover steam pot and steam for 4 hours. Season with
salt and serve hot.
*Cordyceps
can be obtained from most of the Chinese medical hall. |