香焖鸭Fragrant Braised Duck

  • Prep Time
    1 Day
  • Cook Time
    40 Mins
  • Type
  • View
    113

不喜欢鸭,也可用鸡或排骨取代,同样可口入味。

Ingredients

材料A

Ingredient A

腌料

Marinade

材料 B

Ingredient B

勾芡(拌匀)

Thickening : combined

    Directions

    Step 1

    用腌料腌鸭隔夜。Season duck with marinade overnight.

    Step 2

    起锅热油和麻油,把姜和材料B爆香,然后加入鸭和香菇,炒均。 Heat oil and sesame oil and fry ginger and ingredients (B) until fragrant. Add marinated duck and mushrooms. Fry until heated through.

    Step 3

    加入鸡汤或清水,煮至滚,然后加入栗子和黄糖,加盖焖至鸭肉熟透软身。Pour in fresh chicken stock or water and bring to the boil. Add chestnuts and palm sugar. Cover and simmer until duck meat is cooked and tender.

    Step 4

    加入花雕酒,煮至滚即勾芡。Add Hua Tiau wine and bring to just a quick boil. Thicken gravy with corn flour mixture.

    Step 5

    把豆腐煎至金黄色,切小块和鸭肉一起吃。Fry bean curds until golden. Cut into small pieces. Serve duck with bean curd by the side.

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