Recipe Ingredient
- 10g Chinese parsley (yim sai in Cantonese)
- 70g salt
- 3g monosodium glutamate
- 2 tbsp Chinese rice wine
- 2.4kg duck
- 1 tbsp fish sauce
- Dipping Sauce:
- 2 tsp white vinegar
- 1 tbsp Thai fish sauce
- 1/2 tbsp sugar
- 1/2 tbsp chopped cilipadi
- 1/2 tbsp garlic, chopped
- 2 slices lemon
Instructions
- Wash duck and marinate in salt and fish sauce for an hour. Steam for 90 minutes.
- Mix sauce ingredients with five soup-spoons of boiled water. Leave it in the fridge overnight. Sieve the dipping sauce and add chopped garlic and cilipadi.
- Cut duck into slices. Serve with the sauce.
