Duck Stewed With Ginger Recipes

Ingredients :

1

2 tablespoons

2 teaspoons

5

70 g

2

2

300 g

1/2 tablespoon

1/2 teaspoon

1 teaspoon

2 tablespoons

1 tablespoon

1 tablespoon

duck

thin soy sauce

thick soy sauce

dried Chinese mushrooms

young ginger

stalks spring onions

clove garlic

lettuce

tow cheong

salt

sugar

sesame oil

tapioca flour

Chinese rice wine

pepper

oil for deep frying

1. Clean the duck and cut into small pieces.
2. Season with 1 teaspoon each of both the soy sauce.
3. Soak the mushrooms, remove the stems and halve them.
4. Slice the ginger thinly.
5. Chop the garlic.
6. Cut spring onions into 4 cm lengths and clean the lettuce leaves.
7. Pound the tow cheong.
8. Prepare the gravy.
9. Mix 4 cups water with salt, sugar, sesame oil, pepper, 1 tablespoon thick soy sauce and 1 teaspoon thin soy sauce.
10. Heat oil for deep frying and fry the duck pieces until well browned.
11. Remove the duck pieces and drain out all the oil, leaving just 2 tablespoons in the pan.
12. In the oil, fry the garlic and ginger until brown.
13. Add in the preserved bean paste and stir fry for 1 minute.
14. Add the fried duck pieces, mushrooms and gravy.
15. When the meat is tender, bring to the boil rapidly to reduce the gravy.
16. Thicken with tapioca flour blended with 2 tablespoons water.
17. Season to taste and add in the rice wine and spring onions.
18. Serve on a bed of boil lettuce.

Serves 4 - 6

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