Recipe Ingredient
- 1 kg duck, cleaned and cut into bite-size pieces
- 400g yam, cut into thick slices and deep fried
- 1 tin button mushrooms, cut into halves
- 2 1/2 cups water
- 4 to 5 tbsp oil
- Marinade:
- 1/2 tbsp light soya sauce
- 1 tbsp dark soya sauce
- (A):
- 1 tbsp chopped garlic
- 1 tbsp preserved soya beans (tau cheong), minced
- (B):
- 150g young ginger, skinned and thinly sliced
- Seasoning:
- 1/2 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1 tsp dark soya sauce
- 1/4 tsp pepper
- 1/2 tsp sugar or to taste
- 1 tsp chicken stock granules
- 1 tsp sesame oil
- Thickening:
- 1/2 tsp cornflour
- 2 tbsp water
Instructions
- Mix marinade ingredients and marinate duck for 10 to 15 minutes. Heat four to five tablespoons of oil in a deep saucepan. Add marinated duck and stir-fry. Dish out and set aside.
- Add a little more oil and saute ingredients (a) till aromatic. Mix in the duck, ingredients (b) and seasoning, and fry well. Add water and yam slices.
- Cook over gentle heat and simmer until meat is almost tender. Add button mushrooms and simmer for five to 10 more minutes.
