Recipe Ingredient
- 350g duck, cleaned and chopped into bite-sized pieces
- 200g chicken, chopped into bite-sized pieces
- Oil for deep-frying
- 10g red rice (hoong kok mai)
- 50g salted preserved vegetable (mooi choy), cut into slices
- 50g sweet preserved vegetable (sweet mooi choy), cut into slices
- 1 tbsp Shao Hsing Hua Tiau wine (optional)
- 800-900ml water
- 2-3 tbsp oil
- Marinade (A)
- 1 tbsp light soy sauce
- 1/4 tsp thick soy sauce
- 1/8 tsp pepper
- 150g peanuts, rinsed and soaked overnight
- 3 pips smoked garlic, minced
- 1 tbsp chopped shallots
- 1 tbsp chopped ginger
- 1 tbsp preserved soya bean (tau cheong), minced
- 1/2 cube preserved beancurd (lam yee)
- Spices (B)
- 1 star anise
- 3 cloves
- 3 cm cinnamon stick
- Sauce (C)
- 1 tbsp Premium oyster sauce
- 1 tbsp light soy sauce
- 30g sugar or to taste
Instructions
- Marinate duck and chicken with (A) for 15 minutes. Heat oil in the wok and deep-fry marinated meat for 2-3 minutes.
- Drain from oil and rinse under running tap water.
- Heat 2-3 tablespoons oil in a saucepan, sauté garlic, shallots, ginger, preserved soya bean, preserved beancurd and spices (B) until fragrant.
- Put in pre-fried meat, peanuts, sauce (C), red rice and both the preserved vegetables. Add enough water to cover the contents. Bring to a boil and cover the saucepan.
- Reduce the heat and cook for about 1-1 ½ hours or until duck, chicken and peanuts are soft and tender. Add in cooking wine for that extra flavour.
