Recipe Ingredient
- 450g duck meat, cut into bite-sized pieces
- 1 tbsp dark soy sauce
- 150g sea cucumber, cut into thick slanting slices
- 150g fresh chestnuts (foong lut)
- 100g carrots, cut into desired shapes
- 1 cup water
- 1 tsp chopped garlic
- 1 tbsp preserved soybean paste (tau cheong), finely chopped
- 2 tbsp oil
- 50g young ginger, sliced thinly
- Seasoning:
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp chicken stock granules
- Thickening:
- 1 tsp corn flour
- 1 tbsp water
Instructions
- Rub duck meat pieces with dark soy sauce. Deep-fry in hot oil until skin is slightly golden brown. Remove, drain, then wash off oil.
- Boil the fresh chestnuts in salted water for 15 to 20 minutes. Remove and shell the chestnuts.
- Heat oil in a work, fry garlic and chopped soybean paste until fragrant. Add ginger and sauté till aromatic.
- Put in the duck pieces and fry until well blended.
- Add in water, seasoning, sea cucumber and chestnuts. Bring to a gentle boil and simmer covered until duck and the rest of the ingredients are tender.
- Add carrot and thickening. Dish out and serve immediately.