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

Recipe Ingredient

  • 1 piece waxed duck meat, chopped into bite-sized pieces
  • 1 slice (approx. 100g) waxed pork belly, sliced thinly
  • 5-6 Chinese dried mushrooms, soaked to soften and halved
  • 170g yam, cubed
  • 4 slices ginger
  • 1 tbsp chopped garlic
  • 2 tbsp oil
  • 1/2 tsp sesame oil
  • 2 cups fresh chicken stock or water
  • 2 stalks Chinese parsley, cut into sections
  • Seasoning
  • 1 tsp light soy sauce
  • 1 tbsp Premium oyster sauce
  • 1 tbsp dark soy sauce
  • 1/2 tsp chicken stock granules
  • 1 tsp Shao Hsing Hua Tiau wine (optional)


  1. Blanch the waxed duck meat and pork belly slice in boiling hot water for 5-6 minutes. Drain and rinse well.
  2. Deep-fry yam cubes in hot oil until crispy and golden brown.
  3. Heat oil and sesame oil in a deep saucepan. Fry ginger and garlic until fragrant. Add in mushrooms and fry for a minute. Add the waxed meat pieces to mix.
  4. Pour in fresh chicken stock or water and add seasoning. Bring to a boil. Reduce the heat and simmer for 10-15 minutes. Add pre-fried yam pieces and continue to cook until yam is just tender.
  5. Dish out and garnish with Chinese parsley.

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