The Cultural Revolution Cookbook by Sasha Gong & Seligman Scott D

Author:Sasha Gong & Seligman, Scott D. [Seligman, Scott D.]
Language: eng
Format: mobi, epub
Publisher: Earnshaw Books
Published: 2011-03-22T21:00:00+00:00

Stewed Duck Chaozhou Style

Ingredients

5-6 pieces star anise

Large piece of ginger (about 1 inch, or 2.5 cm., on a side)

5-6 whole brown peppercorns

1 stick cinnamon

8-10 whole cloves

4 scallions (spring onions), or one medium onion

2 cups (500 ml.) soy sauce (dark variety is best)

1 cup (250 ml.) wine, any variety

3 Tbsp. (40 g.) sugar

1 whole duckling

The broth used to make this dish may be saved, frozen and re-used with duck or even tofu or meat. In fact, Chinese cooks prefer to use the same liquid over and over again, sometimes for many years. In the era before refrigeration, stewing food in this way was a common method of preserving it.

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