香焖鸭Fragrant Braised Duck
- Prep Time1 Day
- Cook Time40 Mins
- Type
- View
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.
