Lee Kum Kee Recipe - Braised Duck with Chu Hou Paste
農家柱侯鴨
材料 四至六位用
光鴨 1 隻〈約 1200 克〉，薑 20 克﹝切片﹞，蔥 20 克﹝切段﹞，洋蔥 20 克﹝切角﹞，芫茜 20 克，紹酒 2 湯匙
醃料
李錦記雙璜頭抽 2 湯匙
調味料
李錦記柱侯醬 3 湯匙，李錦記舊庄特級蠔油 1 湯匙，李錦記特級老抽 ½ 茶匙，水 750 毫升，糖 1 湯匙
做法
1. 鴨與醃料拌勻，用 1 湯匙油煎至金黃色後取出。
2. 用鍋內鴨油爆香薑、蔥、洋蔥和芫茜，調入紹酒，加入調味料煮沸，下鴨後加蓋，焗 30-45 分鐘至入味後取出。
3. 待鴨稍涼後切件，以原汁加粟粉水勾芡淋面即成。
Braised Duck with Chu Hou Paste
Ingredients Serves 4-6
Dressed Duck 1 pc (about 1200g), Ginger 20g [sliced], Green Onion 20g [sectioned], Onion 20g [cut into pieces], Chinese Parsley 20g, Shaoxing Wine 2 tbsp
Marinade
Lee Kum Kee Double Deluxe Soy Sauce 2 tbsp
Seasoning Mix
Lee Kum Kee Chu Hou Paste 3 tbsp, Lee Kum Kee Premium Oyster Sauce 1 tbsp, Lee Kum Kee Premium Dark Soy Sauce ½ tsp, Water 750ml, Sugar 1 tbsp
Method
1. Mix duck with marinade. Use 1 tbsp oil to pan-fry duck until golden. Set aside.
2. 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 back. Cover and simmer for 30-45 minutes. Set aside to cool.
3. Cut the duck into pieces. Use cornstarch solution to thicken sauce, and pour mixture over the duck. Serve hot.
