I'm so in love with the Hakka dishes I cooked so far, perhaps that's coz I'm a Hakka or kheh *smile* DinoFamily also enjoys them too, including DinoUncle, this means I have the freedom of trying out these exquisite or acquired taste recipes.
Today I'm bringing to you the Sweeten Duck in Hakka Style, I was a little bit concern on the sugar part as we have been trying to control our sugar in take from food and of course from snacks/titbits. I decided to go ahead with the exact amount of sugar needed for this dish to see how sweet it is, to our surprise, the sweetness is just nice. Not too over powering sweet, just a taste of sweetness while you chew on the duck. Try your hands on this and perhaps you'll fall in love with it, just like me.
Sweeten Duck in Hakka Style
by
Prep Time: 45mins
Cook Time: 45mins
Keywords: simmer slow-cooker duck Chinese
Ingredients
- Half a duck
- 60g chopped ginger
- 1 1/2 tablespoon chopped garlic
- 40g chopped shallot
- 1 tablespoon Shaoxing wine
- 800ml water
- 3 tablespoon sugar
- 1 teaspoon light soy sauce
- 1 teaspoon seasame oil
- 1 1/2 teaspoon dark soy sauce
Instructions
- Rinse the duck, cook it in boiling water over medium-high heat for 30mins, dish out. Leave to cool and cut into pieces, ready to cook.
- Heat up 2 tablespoon oil in a preheated wok to saute ginger, garlic and shallot over low heat until fragrance or until the ginger is golden in color.
- Put in duck pieces, toss well, add in seasoning, mix well, add water and bring to boil.
- Cover the wok, simmer over medium-high heat until the duck pieces are tender and the flavour has been absorbed, or the gravy is almost thicken and syrupy.
- Sprinkle the Shaoxing wine on the duck and serve while hot.
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Looks so yummy! I'm gonna try make this!
ReplyDeleteKless, pls share with us when you cook this dish, and let me know if you like it or not.
DeleteLooks yummy. Next time try the "yellow wine chicken" also a Hakka dish..
ReplyDeletehee. fellow Hakka here... But my dad says there is a difference between Khek and Hakka, though my BC also state me as Khek.
I was not very close to my dad so did not gather much info about our "ancestory" heheh~ My BC state that I'm a Hokkien.... the nurse at tt time really CMI, anyhow write.
DeleteI am partial khek! Mum is khek and though I am hokkien, I can only speak Khek. Are you Tai Pu Kak?
ReplyDeleteI can't speak khek, so sad :( My dad did not teach us the language. I am from guangdong IF I remember.
DeleteI am quite intrigued with this... but I am not a fan of the duck meat, so if I will try this, I might use chicken instead.
ReplyDeleteHi Jenn, try with the chicken and tell me how it taste =)
DeleteLooks delicious! I enjoyed reading through the linked blogs, as well. My recipe is a bit out of place, but perhaps you will enjoy it!
ReplyDeleteThanks!
Hi Carrie, thanks for dropping by =) I popped by yours and wanted to try to make the applesauce. It should taste good with pancakes too.
DeleteSounds wonderful. That last picture is just awesome! I will now keep my eyes open for both light and dark soy sauce. I haven't noticed that at regular grocery stores. Interesting!
ReplyDeleteHi Carolina, its lip smacking good if I may say so myself =)
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