Recipe Ingredient
- 700g duck
- 6 dried shiitake mushrooms, soaked
- 180g young ginger, sliced
- 2 tbsp sesame oil
- 1 litre stock/water
- Marinade (A)
- 1 tbsp light soy sauce
- 1/2tsp thick soy sauce
- 1 tbp oyster sauce
- 1/2 tsp pepper
- (B)
- 1 tbsp chopped garlic
- 1 tbsp chopped shallot
- 1 tbsp fermented black beans (hak tau si)
- 1 tbsp preserved bean paste (tau cheong)
- (C)
- 3 tbsp light soy sauce
- 1 tsp rock sugar
- 1/2 tsp chicken stock powder
- Garnishing
- 200g yam
Instructions
- Remove skin from the duck and trim off all excess fat. Cut duck into fairly large pieces. Season with marinade (A) for several hours.
- Heat sesame oil and fry ingredients (B) till aromatic. Add marinated duck and young ginger. Stir-fry for a while. Add mushrooms and seasoning (C).
- Pour in stock/water and bring to a boil. Reduce the heat and simmer for 40-45 minutes or until meat is tender and gravy is thick.
- In the meantime, deep-fry yam pieces and steam until soft. Arrange yam pieces on a serving plate. Once duck is ready for serving, dish out onto the yam and serve at once.
