• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. Blanch duck pieces in boiling water for 2-3 minutes. Remove, rinse and drain.
  2. Heat oil and sauté ginger and garlic until fragrant.
  3. Add duck pieces and fry for a while. Add chestnuts, mushrooms and star anise, and stir in seasoning to mix.
  4. 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.
  5. Add thickening to the gravy before dishing out to serve.

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