Recipe Ingredient
- 1/2 a duck, approximately 1kg
- 10 shallots, lightly bruised
- 1/2 an onion, cut into wedges
- 40g dried chillies
- 3 stalks spring onion
- 3 star anise
- 200g carrot, cut into wedges
- 2 litres water
- Seasoning:
- 1 tsp salt
- 1/2 tsp chicken stock granules
- 1/2 tsp sugar
- 1/4 tsp thick soy sauce
- 1 tbsp Shao Hsing wine
- 1 tsp sesame oil
- 1/2 tsp pepper
- Thickening (combined):
- 1 tbsp potato starch
- 2 tbsp water
Instructions
- Trim off all fat from the duck and cut into chunks.
- Add a little oil to a wok and fry dried chillies and shallots for a while. Add carrot, onion and spring onion. Fry until fragrant. Put in duck pieces and stir-fry well to combine.
- Pour in water and add seasoning.
- Cover the wok and braise duck over low heat for 1 1/2 hours or until meat is tender.
- Adjust with thickening to the gravy.
