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

  1. 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).
  2. 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.
  3. Remove the package and transfer to a serving dish. Serve immediately.

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