Recipe Ingredient
- 500g duck, chopped into bite-sized pieces
- 1 tbsp corn oil
- 1 tsp sesame oil
- 150g dried chestnuts, soaked overnight
- A piece of glass paper
- A piece of aluminium foil
- Herbs
- 6g tong sum
- 20g yok chok
- 5g hairs of ginseng roots (yong sum soe)
- 2 slices kam choe
- 2 slices tong kwai
- 1 tbsp kei chi
- 3 pieces chuen koong
- 3 red dates
- 6g dried longan
- Seasoning
- ½ tsp salt
- 1 tbsp oyster sauce
- ¼ tsp thick soy sauce
- ¼ tsp pepper
- ¼ tsp sugar
- 1 tsp chicken stock granules
- ½ cup water
- Thickener
- 1 tbsp cornflour mixed with 1 tbsp water
Instructions
- Marinate duck with 2 tablespoons light soy sauce and 1 tablespoon thick soy sauce. Pre-fry the duck and soaked chestnuts for a while. Dish out and rinse under running water (to remove the excess oil).
- Heat oil and sesame oil in wok. Add the herbs and stir-fry well. Mix in duck, chestnuts and seasoning. Dish out the contents onto a piece of glass paper. Thicken the gravy with the cornflour mixture and pour over the duck. Tie up and wrap in aluminium foil into a packet. Pressure cook for 40 minutes.
- Remove the package and transfer to a serving dish. Serve immediately.
