Authentic Asian Sauces
Duck Breast with Yellow Fungus and Quail Eggs in Taro Nest
What you’ll need
Ingredients
- Duck breast 220 g [cut into cubes]
- King oyster mushroom 90 g [cut into cubes]
- Quail eggs 6 pcs [steamed, peeled]
- Red, green and yellow peppers 45 g [chopped]
- Taro 500 g
- Dried yellow fungus 10 g [chopped]
- Lee Kum Kee Minced Ginger 1 tsp.
Marinade
- Lee Kum Kee Seasoned Soy Sauce for Seafood 10 g
- Cornflour 3 g
Seasoning
- Seasoning Mix for Quail Eggs:
- Lee Kum Kee Seasoned Soy Sauce for Seafood 50 g
- Water 100 g
- Seasoning Mix:
- Lee Kum Kee Seasoned Soy Sauce for Seafood 1 tbsp.
- Lee Kum Kee Pure Sesame Oil 1 tsp.
- Lee Kum Kee No Hormones* Premium Chicken Bouillon Powder (No MSG Added) 3 g
- A little cornflour slurry
Made with
Lee Kum Kee products
How to make it
-
Peel the taro and shred it into thin strips. Fry the taro strips to form a nest-shaped basket.
-
Soak the dried yellow fungus in water until soft. Cook the yellow fungus in boiling water until fully cooked and drain.
-
Prepare the seasoning mix for quail eggs. Cook and bring it to a boil. Put in the quail eggs and simmer for 15 minutes.
-
Marinade the duck breast for 10 minutes.
-
Heat the wok over medium-high heat to 180°C, par-fry the duck breast until medium-well and drain. Heat the wok again and fry the king oyster mushroom until golden brown then drain.
-
Heat the wok, sauté the minced garlic until fragrant. Add the yellow fungus, duck breast, king oyster mushroom and seasoning mix and stir fry well. Add the quail eggs and mix well. Put everything into the nest and serve.
*Made with chickens with no hormones used during raising
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