Thursday, March 21, 2013

Braised Duck with Sea Cucumber & Chestnut

2 duck drumsticks
1 packet of frozen fresh sea cucumbers
10 fresh chestnuts - peeled
3 slices of ginger
2 slices of galangal
2 cloves garlic - lightly smashed
2 shallots - peeled and cut into halves
2 cloves
1 piece 2-inch cinnamon stick
1 star anise 
1 tsp cubed rock sugar
1/2 to 1 cup water
cornstarch solution

4 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp sweet thick soy sauce
1 tbsp shaoxing wine

  1. Fry the drumsticks in a pan till golden brown on both sides on medium low heat.  Remove from pan.and set aside.
  2. Remove some of the duck oil, leaving 1 tbsp oil in the pan.
  3. Fry the ginger, galangal, garlic and shallots till fragrant.
  4. Transfer mixture to a stew pot.  Switch to high heat and pllace the drumsticks and chestnuts in the pot.
  5. Drizzle sauce over the drumsticks and fry to mix well.
  6. Add enough water, cloves, cinnamon and star anise and bring to a boil.
  7. Simmer for 30 minutes.  Add rock sugar and sea cucumber to the pot and continue to simmer for another 15 minutes.  Stir in some cornstarch to thicken the sauce.
  8. Ladle into serving bowl and serve warm with a chilli dipping sauce.

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