• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Marinate duck and chicken with (A) for 15 minutes. Heat oil in the wok and deep-fry marinated meat for 2–3 minutes.
  2. Drain from oil and rinse under running tap water.
  3. Heat 2–3 tablespoons oil in a saucepan, sauté garlic, shallots, ginger, preserved soya bean, preserved beancurd and spices (B) until fragrant.
  4. 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.
  5. 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.

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