Braised Duck with Chu Hou Sauce
What You Will Need
Ingredients
- 1 pc Dressed Duck [about 1200g]
- 20 g Ginger [sliced]
- 20 g Green Onion [sectioned]
- 20 g Onion [cut into pieces]
- 20 g Chinese Parsley
- 2 tbsp Shiao Hing Wine
Marinade
- 2 tbsp Lee Kum Kee Double Deluxe Soy Sauce
Seasoning
- 3 tbsp Lee Kum Kee Chu Hou Paste
- 1 tbsp Lee Kum Kee Premium Oyster Sauce
- ½ tsp Lee Kum Kee Premium Dark Soy Sauce
- 750 ml Water
- 1 tbsp Sugar
Made with
Lee Kum Kee products
How to make it
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Mix duck with marinade. Use 1 tbsp oil to pan-fry duck until golden. Set aside.
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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.
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Cut the duck into pieces. Use some corn starch solution to thicken sauce and pour over the duck to serve hot.