Recipe Ingredient
- 750g or half a duck, skinned and chopped into bite-sized pieces
- 150g shelled chestnuts, rinsed
- Oil for deep-frying
- 5g ginger, sliced
- 1 tsp chopped garlic
- 1/2 tsp shallots
- 6 medium-sized dried Chinese mushrooms, soaked until soft
- Seasoning (A)
- 1 tbsp light soya sauce
- 1 tsp Chinese rice wine
- 1/4 tsp salt
- 1/4tsp pepper
- 1/2 tsp sugar
- Sauce ingredients (B)
- 1½ cups water or chicken stock
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1/2 tsp dark soya sauce
- 1/2 tsp pepper
- 1/2 tsp salt
- 3/4 tsp sugar or to taste
- 1 tsp Chinese rice wine
- Thickening (combined)
- 1 tbsp corn flour
- 2 tbsp water
Instructions
- Marinate duck in seasoning (A) for 25-30 minutes. Heat oil in a wok and deep-fry for 1-2 minutes. Remove and set aside.
- Heat 1 tablespoon oil in a wok, stir-fry the mushrooms, garlic, ginger and shallots for 1-2 minutes or until fragrant.
- Put in duck and chestnuts and stir-fry for 4-5 minutes.
- Add sauce ingredients (B) and bring to the boil.
- Cover and simmer for 35-40 minutes or until duck is tender.
- Thicken sauce with corn flour mixture.
