Recipe Ingredient
- 1kg duck, chopped into bite-sized pieces
- 7-8 slices ginger
- 5 cloves garlic, minced
- 2 shallots, minced
- 1 tbsp oil
- 1 tbsp sesame oil
- 250g preserved sweet vegetables (sweet mui choy), soaked and sliced thinly
- 1 tbsp Hua Tiau wine (optional)
- 8 dried chillies
- 5cm piece cinnamon stick
- 2 star anise
- 2 stalks spring onion, cut into 4cm lengths
- 2 litres fresh chicken stock or water
- 2 tsp corn flour mixed with 2 tbsp water
- Sauce ingredients
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp thick soy sauce
- 1 tsp pepper
- 1½ tbsp sugar or to taste
- 1 tsp chicken stock granules
Instructions
- Heat oil and sesame oil in a deep saucepan and lightly brown shallots, garlic and ginger.
- Add star anise and cinnamon stick, and fry for 20-30 seconds. Put in sweet mui choy. (Sprinkle lightly with rice wine, if using it, and fry briskly.)
- Add duck and toss well to combine. Add combined sauce ingredients and pour in fresh chicken stock or water. Bring to a boil.
- Add dried chillies. Cover and cook over low heat until duck is tender. Thicken with corn flour mixture.
- Add spring onion to garnish before serving.
