Recipe Ingredient
- 1 piece waxed duck meat, chopped into bite-sized pieces
- 1 slice (approx. 100g) waxed pork belly, sliced thinly
- 5-6 Chinese dried mushrooms, soaked to soften and halved
- 170g yam, cubed
- 4 slices ginger
- 1 tbsp chopped garlic
- 2 tbsp oil
- 1/2 tsp sesame oil
- 2 cups fresh chicken stock or water
- 2 stalks Chinese parsley, cut into sections
- Seasoning
- 1 tsp light soy sauce
- 1 tbsp Premium oyster sauce
- 1 tbsp dark soy sauce
- 1/2 tsp chicken stock granules
- 1 tsp Shao Hsing Hua Tiau wine (optional)
Instructions
- Blanch the waxed duck meat and pork belly slice in boiling hot water for 5-6 minutes. Drain and rinse well.
- Deep-fry yam cubes in hot oil until crispy and golden brown.
- Heat oil and sesame oil in a deep saucepan. Fry ginger and garlic until fragrant. Add in mushrooms and fry for a minute. Add the waxed meat pieces to mix.
- Pour in fresh chicken stock or water and add seasoning. Bring to a boil. Reduce the heat and simmer for 10-15 minutes. Add pre-fried yam pieces and continue to cook until yam is just tender.
- Dish out and garnish with Chinese parsley.
