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

Recipe Ingredient

  • 1kg duck, chopped into bite-sized pieces
  • 7-8 slices ginger
  • 5 cloves garlic, minced
  • 2 shallots, minced
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • 250g preserved sweet vegetables (sweet mui choy), soaked and sliced thinly
  • 1 tbsp Hua Tiau wine (optional)
  • 8 dried chillies
  • 5cm piece cinnamon stick
  • 2 star anise
  • 2 stalks spring onion, cut into 4cm lengths
  • 2 litres fresh chicken stock or water
  • 2 tsp corn flour mixed with 2 tbsp water
  • Sauce ingredients
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tsp thick soy sauce
  • 1 tsp pepper
  • 1½ tbsp sugar or to taste
  • 1 tsp chicken stock granules


  1. Heat oil and sesame oil in a deep saucepan and lightly brown shallots, garlic and ginger.
  2. Add star anise and cinnamon stick, and fry for 20-30 seconds. Put in sweet mui choy. (Sprinkle lightly with rice wine, if using it, and fry briskly.)
  3. Add duck and toss well to combine. Add combined sauce ingredients and pour in fresh chicken stock or water. Bring to a boil.
  4. Add dried chillies. Cover and cook over low heat until duck is tender. Thicken with corn flour mixture.
  5. Add spring onion to garnish before serving.
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