Braised Duck with Chu Hou Paste
What You Will Need
Ingredients
- 1 dressed duck (about 1.1 kg)
- 1 Tbsp. cooking oil
- 30 g ginger, sliced
- 30 g green onion, sliced
- 30 g onion, chopped
- 30 g cilantro
Marinade
- 2 Tbsp. Lee Kum Kee Double Fermented Soy Sauce
Sauce Mix
- 2 Tbsp. Shaoxing wine
- 3 Tbsp. Lee Kum Kee Chu Hou Paste
- 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1/2 tsp. Lee Kum Kee Premium Dark Soy Sauce
- 750 ml (3 cups) water
- 1 Tbsp. sugar
- cornstarch
Made with
Lee Kum Kee products
How to make it
-
Marinade duck with Double Fermented Soy Sauce. In a wok, use 1 Tablespoon oil to pan-fry duck until golden. Set aside.
-
Use the same wok, sauté ginger, green onion, onion, and cilantro. Drizzle in wine and add Seasoning Mix. Bring to a boil and add the duck back. Cover and simmer for 30–45 minutes. Set aside to cool.
-
Cut the duck into pieces. Use cornstarch solution to thicken sauce, and pour mixture over the duck. Serve hot.
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