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Wednesday, October 6, 2010

Danggui Duck

I have been given the task to feed some 25 folks at an activity center recently. Deviating from the familiar ooh-nee or Teochew yam paste, it is time to feed them a meat dish this time. Duck and herb are not exactly party food so it shall be a surprise for all.

2 ducks, skinned, washed and chopped to big chunks.
5 thick slices of ginger
2 cup red dates
1/2 cup  danggui

In a pressure pot, boil one bowl of water, together with ginger, danggui and  red dates.
Bring stock to a boil.
Add duck. Cook under pressure until duck is tender but no disintegrated, approximately 20 - 25 minutes .
Add a dash of light soy sauce to taste. Stir well.

Goes well with plain rice.

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