Braised Duck Wings With Sichuan Vegetable & Baby Yam

Braised Duck Wings 2.jpg
braised-duck-wings

Ingredients
8-10 duck wings
8 baby yam – peeled
1 small Schezuan Vegetable – sliced

Braised Sauce Ingredients
2 inch ginger – bruised
5 cloves garlic – bruised
1 inch galangal – bruised
1 cinnamon stick
2 star anise
6 dried chilli

Sauce Ingredients
4 pieces small rock sugar
1 tsp chicken seasoning powder
1 tsp white peppercorn – crushed
2 tbsp Hua Tiao Jiu
2 tbsp dark soy sauce
125 ml light soy sauce
1 honey date
1200 ml water

Method
1) Washed duck wings, remove any small feather, separate drumlets, mid-joint and tips.
2) Heat oil in clay pot and saute ginger, garlics, galangal, dried chillies, cinnamon stick and star anise still aromatic. Add in sauce ingredients, duck wings, szechuan vegetable, baby yam, stir to coat the sauce evenly. Covered and bring to a boil. Continue  cooking on medium high heat for 10 minutes, then partially cover and simmered over low heat for another 20 – 25 minutes, stirring occasionally.
3) Turn off heat, cover the pot and let the wings soak up the flavor.

Advertisements

Braised Mui Choy Duck

Braised Mui Choy With Duck

Ingredients
1/2 duck – cut into 2 pieces
1 tbsp dark soy sauce
1 tsp pepper
1/2 tsp salt
150 g sweet mui choy

Ground Ingredients
4 slices ginger
2 inch galangal – bruised
2 cloves garlic

Sauce Ingredients (combined)
1 tbsp dark soy sauce
3 tbsp light soy sauce
1 tbsp sugar
2 tsps pepper
1 tsp fish sauce
500 ml water

3 tsps corn flour – 2 tbsp water

Method
1) Rub dark soy sauce, salt and pepper all over the duck and marinade for 1 hour. Grill/roast for 30 minutes in an oven.
2) Heat 2 tbsp oil in a earthen pot and saute ground ingredients and mui choy for 3 minutes.
3) Add in duck and sauce ingredients, cover and bring to a boil. Reduce heat and simmer for 40 minutes or until duck meat is tender and mui choy is soft.
4) Thicken with corn flour mixtures and serve hot with rice.

 

 

 

Kiam Chye (Salted Mustard) Duck Soup

salted veg

duck
Kiam Chye Duck Soup.jpg

Ingredients
1/2 duck – washed and cut into 4 pcs (scalded in boiling water for a minute), drain and set aside
400 g kiam chye (salted mustard greens) – cut into squares
2 in ginger – crushed
2 in galangal – crushed
2 lemongrass – bruised
3 salted plum (lightly mashed)
3 pcs asam keping
1 carrot – cut into squares
2 tomatoes – quartered
2 red chillies – halves – seeds removed
3 small red chilli padi (optional)
1 tsp peppercorns – crushed
2 litres water

Method
Soaked the salted mustard for 1/2 hour. Drain and lightly squeeze out excess water.
1) Pour water in a deep pot and bring to a boil. Add duck, salted mustard, sour plums, ginger, galangal, lemongrass, asam keping, carrot and peppercorn.  Bring to a boil,  reduce heat to low, cover and simmer for 2 hours or until duck is tender.
2) Add the tomatoes and chillies and simmer for a further 15 mins.

Braised Duck Noodles (Soup/Dry)

Braised Duck Noodles (Dry)
Dry version.
Braised Duck Noodles (Soup)
Soup version.

Recipe for Braised Duck Noodles (Dry)

Ingredients
1/2 duck
1 tsp each : salt and 5-spice powder
2 inch galangal – sliced
5 garlic cloves
Oil for deep frying
1 star anise
1 and a half tbsp sugar
2 tbsp dark soya sauce
Enough water to submerge the duck
1 tbsp light soya sauce
1/2 tbsp sesame oil
5 hard boiled eggs – shelled
2 tau kua – cut into half
Bok choy
Coriander leaves and chilli for garnishing
Cornstarch for thickening

Method
1) Rub salt and 5 spice powder on the duck and stand for at least 3 hours.
2) Heat oil in a deep wok until hot and fry duck for 5 mins until lightly browned. Remove duck and drain well. Leave 1 tbsp oil in the wok and add sugar and 3 pcs of galangal slices. When oil turns dark golden, turn off heat.
3) Add dark soya sauce, return duck to wok and coat it with the sauce.
4) Pour in enough water to submerge the duck, and then add in light soya sauce, sesame, star aniseed, garlics, eggs and tau kua.
5) Bring to a boil, cover and simmer for about 20 mins, and then remove the eggs and tau kua.
6) Turn over the duck and continue simmering over low heat for about 1-2 hours until it is tender. Be sure to turn the duck over and thicken the sauce with cornstarch periodically during the process.
7) Blanch yellow noodles and bok choy in boiling boil for 3 mins. Drain and stir noodles with the braised gravy and sambal chilli sauce.
8) 
Transfer to serving plate, spoon some gravy over it and garnish with bok choy, slices of duck meat, eggs and tau kua. Garnish with coriander leaves, chillies and crispy shallots.

Recipe for Braised Duck Noodles (Soup)

Ingredients
Yellow noodles
Bok choy
Young ginger – sliced thinly
Coriander leaves and chillies
Salt to taste

Stock Ingredients
1/2 duck, washed and cut into 4 pcs
1 pkt Dang Gui Bu Xie Ya Tang (can buy from any supermarket)
1500 ml water
1 cinnamon stick – break into halves
2 star anises

Method
1) Fill a deep pot with water and place it on high heat; once the water starts to boil, add in the noodles and stock ingredients before switching to medium-low heat.
2) Leave the mixture to simmer for 2 hours. Season with salt and taste accordingly.