Recipe Ingredient
- Boil together:
- 2kg rock sugar
- 100g sar keong
- 50g tong kwai
- 100g san cha (sliced)
- 100g cho kor
- 100g dried sar keong
- 100g lo hon ko
- 700g salt
- 100g chicken bouillon (chicken essence)
- 100ml mei kwai lo wine
- 50g bay leaf (heong yip)
- 250g duck meat
- 40g garlic
- 20g vinegar
- 10g red chilli
Instructions
- Boil all the spices together for 30 minutes. Put the duck meat into the mixture and let boil for another 30 minutes. Remove duck. Let cool, slice and serve.
