Recipe Ingredient
- 600g duck
- 500g sea cucumber, rinsed, sliced thickly and well drained
- 6–7cm ginger, sliced
- 1 tbsp Chinese rice wine
- 10 dried Chinese mushrooms, soaked to soften
- 1 tsp chopped garlic
- 2–3 tbsp oil
- 1/2 tsp sesame oil
- Marinade (A):
- 2 tbsp light soya saucev
- 1 tbsp Premium oyster sauce
- 1 tbsp thick soya sauce
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 1 tsp Chinese rice wine
- Dash of pepper
- Sauce ingredients (B):
- 1 ½ tbsp light soya sauce
- 2 tbsp Premium oyster sauce
- 1 tbsp thick soya sauce
- 3/4 tsp salt
- 1 tbsp sugar or to taste
- 1/2 tsp pepper
- 2–2 ½ cups chicken stock
- Thickening:
- 1/2–1 tsp corn flour mixed with 2 tbsp water
Instructions
- Season duck with marinade (A) for several hours or preferably overnight.
- Heat a saucepan (without oil) and put in ginger slices and sea cucumber, then fry for 4-5 minutes until most of the water has evaporated. Pour in wine and toss briefly for 10-20 seconds. Remove sea cucumber and discard the ginger slices.
- Heat saucepan with oil and sesame oil, then fry garlic until lightly golden and fragrant. Add mushrooms and fry a minute. Put in marinated duck and cook for 1-2 minutes. Add sea cucumber and stir in sauce (B). Bring to a boil, then reduce the heat and simmer for 40-50 minutes or until duck is tender.
- Thicken sauce with corn flour mixture.
