Recipe Ingredient
- 1 duck (1.5kg), cleaned and chopped into bite-sized pieces
- 2 tbsp light soy sauce
- Enough oil for deep-frying
- 200g young ginger, sliced
- 1 tbsp oil
- 1 tbsp sesame oil
- 15g tong kwai, rinsed
- 1 tbsp chopped garlic
- 1 piece dried mandarin peel
- 2 tbsp preserved soya bean paste (tau cheong), minced
- Sauce ingredients (combined)
- 2 tbsp Premium oyster sauce
- ¼ tsp salt
- ¼ tsp pepper
- ¾ tsp sugar
- 250ml water
- Thickening (combined)
- 1 tbsp cornflour
- 2 tbsp water
Instructions
- Lightly marinate duck pieces with light soy sauce. Heat oil in a wok until smoking hot and deep-fry marinated duck in batches for about a minute. Dish out and drain.
- Heat 1 tablespoon oil and 1 tablespoon sesame oil in a pressure cooker, put in garlic, mandarin peel and preserved soy bean paste. Sauté until fragrant. Add tong kwai and ginger and stir-fry till fragrant again.
- Put in duck pieces and pour in combined sauce ingredients. Mix well then cover. Cook over medium heat until the indicator on the pressure cooker shows that enough pressure has built up.
- Reduce the heat to low and cook for 15 minutes. Turn off the heat and allow the pressure to self-release before opening the lid. Add thickening and bring to a quick boil.
- Serve hot.
