Cooking From China's Fujian Province: One of China's Eight Great Cuisines by Jacqueline M. Newman

Author:Jacqueline M. Newman
Language: eng
Format: mobi, epub, pdf
ISBN: 078181183X
Publisher: IB Dave's Library
Published: 2007-01-02T08:00:00+00:00

1. Heat a wok or large pan, heat the oil, and stir-fry the garlic for I minute. Add the wine lees, oyster and soy sauces, sugar, and black pepper. Simmer for I minute, then add % cup of boiling water, the duck, and taro root. Cover and simmer for 30 minutes, checking the liquid after 10 minutes. If no liquid remains, add another 2 cup of boiling water.

2. Remove the cover, stir in the scallion pieces and serve.

DUCK, BITTER MELON, AND SALTED DUCK E(;(~S

Most Chinese recipe names use ingredients listed in order of quantity used. This recipe's name is misleading, as the main ingredient really is the melon, not its poultry. No one seems to know how the name evolved for this much-loved dish. Perhaps a reader can find the answer and educate us all. SERVES 4 TO 6

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