Recipe Ingredient
- 1 (1.2kg) duck, chopped into sizeable pieces
- 8 dried Chinese mushrooms, soaked
- 200g chestnuts, soaked
- 2 tbsp oil
- 1 tbsp chopped garlic
- 100g ginger, crushed
- 4 star anise
- 1 litre water or fresh chicken stock
- Seasoning
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp pepper
- 50g rock sugar
- 1/2 tsp dark soy sauce
- 1 tbsp Shao Hsing Hua Tiau wine/li
- Thickening (combined)
- 1 tbsp potato starch
- 2 tbsp water
Instructions
- Blanch duck pieces in boiling water for 2-3 minutes. Remove, rinse and drain.
- Heat oil and sauté ginger and garlic until fragrant.
- Add duck pieces and fry for a while. Add chestnuts, mushrooms and star anise, and stir in seasoning to mix.
- Pour in water or fresh chicken stock and bring to a boil. Cover and reduce the heat. Simmer and braise for 40-45 minutes until meat and chestnuts are tender.
- Add thickening to the gravy before dishing out to serve.
