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Stewed Duck and Chestnuts with Dark Soy Sauce

Preparation Time:   15  (mins)
Cooking Time:   35  (mins)
Cooking Method:   Braise
Cook level:   ----


Duck 900 g [1/2 pc, cut into pieces]
Chestnuts 200 g [shelled and peeled]
Chinese mushroom(s) 6 pcs [soaked and halved]
Green onion(s) 2 pcs [sectioned]
Ginger (s) 4 slices
Cooking wine 1 tbsp


Premium Oyster Sauce 1 tbsp
Pure sesame oil 1 tsp
Corn starch 2 tsp
Premium Dark Soy Sauce 2 tbsp
Premium Light Soy Sauce 1 tbsp
Pure sesame oil 1 tsp
Sugar 1 tbsp
Water 500 ml

  1. Mix duck pieces with marinade.
  2. Heat 1 tbsp oil in casserole. Saute ginger, green onions and Chinese mushrooms. Add duck and stir-fry until golden yellow.
  3. Sprinkle with wine. Add chestnuts and sauce mix. Simmer with lid on for 30 minutes or until duck is cooked and tender.

    Note: Duck can be replaced by 1 piece of chicken.

Tag: Duck, Chestnuts, Chinese mushrooms

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