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

  • 450g duck meat, cut into bite-sized pieces
  • 1 tbsp dark soy sauce
  • 150g sea cucumber, cut into thick slanting slices
  • 150g fresh chestnuts (foong lut)
  • 100g carrots, cut into desired shapes
  • 1 cup water
  • 1 tsp chopped garlic
  • 1 tbsp preserved soybean paste (tau cheong), finely chopped
  • 2 tbsp oil
  • 50g young ginger, sliced thinly
  • Seasoning:
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp chicken stock granules
  • Thickening:
  • 1 tsp corn flour
  • 1 tbsp water

Instructions

  1. Rub duck meat pieces with dark soy sauce. Deep-fry in hot oil until skin is slightly golden brown. Remove, drain, then wash off oil.
  2. Boil the fresh chestnuts in salted water for 15 to 20 minutes. Remove and shell the chestnuts.
  3. Heat oil in a work, fry garlic and chopped soybean paste until fragrant. Add ginger and sauté till aromatic.
  4. Put in the duck pieces and fry until well blended.
  5. Add in water, seasoning, sea cucumber and chestnuts. Bring to a gentle boil and simmer covered until duck and the rest of the ingredients are tender.
  6. Add carrot and thickening. Dish out and serve immediately.

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