Ingredients with Measurements:
- 1 whole duck, cleaned and cut into pieces
- 50g dried caterpillar fungus
- 2 tablespoons vegetable oil
- 5 slices of ginger
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 2 cups water
- Salt and pepper to taste
Special equipment needed:
- Large wok or Dutch oven with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the dried caterpillar fungus in warm water for 30 minutes until softened. Drain and set aside.
2. Heat the vegetable oil in a large wok or Dutch oven over medium-high heat.
3. Add the ginger slices and stir-fry for 1-2 minutes until fragrant.
4. Add the duck pieces and brown on all sides for about 5 minutes.
5. Add the soy sauce, dark soy sauce, Shaoxing wine, sugar, and water. Stir to combine.
6. Add the soaked caterpillar fungus and bring to a boil.
7. Reduce the heat to low, cover the wok or Dutch oven with a lid, and simmer for 1-1.5 hours until the duck is tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 1-1.5 hours
5. Temperature:
- Medium-high heat for browning the duck
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 425 per serving
- Fat: 23g
- Protein: 44g
- Carbohydrates: 7g
- Fiber: 1g
- Sodium: 1110mg
Substitutions for ingredients:
- Dried shiitake mushrooms can be used instead of caterpillar fungus.
- Chicken or pork can be used instead of duck.
- Rice wine or dry sherry can be used instead of Shaoxing wine.
Variations:
- Add sliced carrots, onions, or bell peppers for extra flavor and color.
- Use different types of mushrooms for a different texture and flavor.
- Add a dash of sesame oil for a nutty aroma.
Tips and tricks:
- Browning the duck before braising helps to seal in the juices and adds flavor to the dish.
- Soaking the dried caterpillar fungus in warm water before cooking helps to soften them and remove any impurities.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the braised duck and fungus in a large serving dish with steamed rice on the side.
- Garnish with chopped scallions or cilantro for a pop of color.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese pickles
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Chinese eggplant with garlic sauce
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer for a few more minutes until it thickens.
- If the duck is not tender enough, simmer for an additional 30 minutes.
Food safety advice:
- Make sure the duck is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Braised duck is a popular dish in Chinese cuisine, often served during special occasions such as weddings and Chinese New Year.
Flavor profiles:
- The dish has a savory and slightly sweet flavor from the soy sauce and sugar, with a hint of ginger and Shaoxing wine.
Serving suggestions:
- Serve the braised duck and fungus with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Chinese