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

  • 750g or half a duck, skinned and chopped into bite-sized pieces
  • 150g shelled chestnuts, rinsed
  • Oil for deep-frying
  • 5g ginger, sliced
  • 1 tsp chopped garlic
  • 1/2 tsp shallots
  • 6 medium-sized dried Chinese mushrooms, soaked until soft
  • Seasoning (A)
  • 1 tbsp light soya sauce
  • 1 tsp Chinese rice wine
  • 1/4 tsp salt
  • 1/4tsp pepper
  • 1/2 tsp sugar
  • Sauce ingredients (B)
  • 1½ cups water or chicken stock
  • 1 tbsp light soya sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp dark soya sauce
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 3/4 tsp sugar or to taste
  • 1 tsp Chinese rice wine
  • Thickening (combined)
  • 1 tbsp corn flour
  • 2 tbsp water

Instructions

  1. Marinate duck in seasoning (A) for 25-30 minutes. Heat oil in a wok and deep-fry for 1-2 minutes. Remove and set aside.
  2. Heat 1 tablespoon oil in a wok, stir-fry the mushrooms, garlic, ginger and shallots for 1-2 minutes or until fragrant.
  3. Put in duck and chestnuts and stir-fry for 4-5 minutes.
  4. Add sauce ingredients (B) and bring to the boil.
  5. Cover and simmer for 35-40 minutes or until duck is tender.
  6. Thicken sauce with corn flour mixture.

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