Ingredients
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1/2 duck
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2 pieces ginger
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angelica
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1 Codonopsis pilosula (Dangshen)
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1 Astragalus propinquus (Huang Qi)
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1 Ligusticum striatum (Chuan Xiong)
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1 Galangal
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1 goji
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Spice bag
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1 star anise
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2 bay leaves
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1 cinnamon
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1 clove
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1 amomum tsao-ko
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Seasoning
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3 tablespoons black sesame oil
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1 tablespoon sesame oil
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3 tablespoons cooking wine
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1 teaspoon salt
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2 teaspoon sugar
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1 tablespoon light soy sauce
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1 tablespoon rice wine
Directions
Tips
1. When sauteing duck, make sure it removes excess water. It enhances the meaty backdrop. Do not overcook the duck. Overcooking results in burnt and bitter soup taste.
2. Do not add too many herbal ingredients, otherwise, the soup might have a little bitter taste.
3. After sprinkling rice wine, bring to a boil to remove excess alcohol taste.
Steps
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1
Done
10 minutes
|
Wash the duck. Soak in cold water for 10 minutes to remove the blood and bad taste. |
|
2
Done
5 minutes
|
Wash and slice ginger. Add all medicinal spices into a spice bag. Seal the opening. |
|
3
Done
5 minutes
|
Add black sesame oil and sesame oil to a wok. Sautee ginger slices over small heat until fragrant. |
|
4
Done
5 minutes
|
Add the duck, and 1 tablespoon cooking wine. Stir-fry until the duck color and excess moisture removed. |
|
5
Done
5 minutes
|
Put the fried duck and spice bag into a pressure cooker. |
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6
Done
20 minutes
|
Add water to cover the duck. Add salt, sugar, light soy sauce and cooking wine, braise in medium heat for 20 minutes. |
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7
Done
15 minutes
|
Remove duck and soup from the pressure cooker to a hot pot. Add red dates, simmer over low heat for 15 minutes. |
|
8
Done
5 minutes
|
Sprinkle rice wine to enhance the flavor. Bring to a boil. Then serve and cook other food. |
