Ingredients with Measurements:
- 1 whole duck, cleaned and cut into pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Sichuan peppercorns
- 1 cinnamon stick
- 2 star anise
- 2 tablespoons Shaoxing wine
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 2 cups chicken broth
- 4 baby bok choy, halved
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the duck pieces and cook until browned on all sides, about 5 minutes. Remove the duck from the pot and set aside.
2. Add the onion, garlic, and ginger to the pot and cook until fragrant, about 2 minutes.
3. Add the Sichuan peppercorns, cinnamon stick, and star anise to the pot and cook for another minute.
4. Add the Shaoxing wine, soy sauce, dark soy sauce, sugar, and chicken broth to the pot. Stir to combine.
5. Return the duck to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.
6. After 1 hour, add the bok choy to the pot and cook for another 10 minutes, or until the bok choy is tender.
7. Season with salt and pepper to taste.
8. Serve the red-stewed duck with bok choy in bowls, garnished with chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium-high heat for browning the duck
Low heat for simmering the stew
Serving size:
4 servings
Nutritional information:
Calories: 485
Fat: 27g
Carbohydrates: 10g
Protein: 48g
Sodium: 1,650mg
Substitutions for ingredients:
- Chicken can be substituted for duck
- Baby spinach can be substituted for bok choy
- Rice wine or dry sherry can be substituted for Shaoxing wine
- Regular soy sauce can be substituted for dark soy sauce
Variations:
- Add sliced mushrooms to the pot with the bok choy
- Use beef or pork instead of duck
- Add chopped chili peppers for extra heat
Tips and tricks:
- Use a sharp knife to cut the duck into pieces
- Browning the duck before simmering adds flavor to the stew
- Use a heavy-bottomed pot to prevent burning
- Skim any excess fat from the surface of the stew before serving
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with a side of steamed rice.
Garnishes:
Chopped green onions
Pairings:
Steamed rice, noodles, or crusty bread
Suggested side dishes:
Steamed vegetables, stir-fried greens, or pickled vegetables
Troubleshooting advice:
- If the stew is too salty, add more chicken broth to dilute the flavor
- If the stew is too thin, simmer uncovered to reduce the liquid
- If the stew is too thick, add more chicken broth or water
Food safety advice:
- Make sure the duck is fully cooked before serving
- Store leftovers in the refrigerator within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F (74°C)
Food history:
Red-stewed dishes are a popular cooking technique in Chinese cuisine, dating back to the Qing Dynasty. The technique involves simmering meat in a soy sauce-based broth until it turns a deep red color.
Flavor profiles:
Savory, salty, umami, with a hint of sweetness and spice
Serving suggestions:
Serve the stew in bowls with a side of steamed rice and garnish with chopped green onions.
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Region: Chinese