Braised Duck with Chu Hou Sauce
What You Will Need
Ingredients
- Dressed Duck [about 1200g] 1 pc
- Ginger [sliced] 20 g
- Green Onion [sectioned] 20 g
- Onion [cut into pieces] 20 g
- Chinese Parsley 20 g
- Shiao Hing Wine 2 tbsp
Marinade
- Lee Kum Kee Double Deluxe Soy Sauce 2 tbsp
Seasoning
- Lee Kum Kee Chu Hou Paste 3 tbsp
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
- Lee Kum Kee Premium Dark Soy Sauce ½ tsp
- Water 750 ml
- Sugar 1 tbsp
Made with
Lee Kum Kee products
How to make it
-
Mix duck with marinade. Use 1 tbsp oil to pan-fry duck until golden. Set aside.
-
Use the same wok with the duck oil to sauté ginger, green onion, onion and Chinese parsley. Sizzle wine and add seasoning mix. Bring to a boil and add the duck. Cover and simmer for 30-45 minutes. Take out to cool.
-
Cut the duck into pieces. Use some cornstarch solution to thicken sauce and pour over the duck to serve hot.
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