• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • Boil together:
  • 2kg rock sugar
  • 100g sar keong
  • 50g tong kwai
  • 100g san cha (sliced)
  • 100g cho kor
  • 100g dried sar keong
  • 100g lo hon ko
  • 700g salt
  • 100g chicken bouillon (chicken essence)
  • 100ml mei kwai lo wine
  • 50g bay leaf (heong yip)
  • 250g duck meat
  • 40g garlic
  • 20g vinegar
  • 10g red chilli


  1. Boil all the spices together for 30 minutes. Put the duck meat into the mixture and let boil for another 30 minutes. Remove duck. Let cool, slice and serve.

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