Grandma’s Country-style Braised Duck
6 dried shiitake mushrooms, soaked
180g young ginger, sliced
2 tbsp sesame oil
1 litre stock/water
1 tbsp light soy sauce
1/2tsp thick soy sauce
1 tbp oyster sauce
1/2 tsp pepper
1 tbsp chopped garlic
1 tbsp chopped shallot
1 tbsp fermented black beans (hak tau si)
1 tbsp preserved bean paste (tau cheong)
3 tbsp light soy sauce
1 tsp rock sugar
1/2 tsp chicken stock powder
Remove skin from the duck and trim off all excess fat. Cut duck into fairly large pieces. Season with marinade (A) for several hours.
Heat sesame oil and fry ingredients (B) till aromatic. Add marinated duck and young ginger. Stir-fry for a while. Add mushrooms and seasoning (C).
Pour in stock/water and bring to a boil. Reduce the heat and simmer for 40-45 minutes or until meat is tender and gravy is thick.
In the meantime, deep-fry yam pieces and steam until soft. Arrange yam pieces on a serving plate. Once duck is ready for serving, dish out onto the yam and serve at once.