Ingredients with Measurements:
- 1 whole duck, cut into pieces
- 2 cups of dried shiitake mushrooms, soaked in hot water for 30 minutes
- 2 large onions, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 cup of soy sauce
- 1 cup of Shaoxing wine
- 1 cup of water
- 1/2 cup of brown sugar
- 2 cinnamon sticks
- 4 star anise
- 1 tablespoon of Sichuan peppercorns
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the duck pieces and brown them on all sides. Remove the duck from the pot and set aside.
2. Add the onions, garlic, and ginger to the pot and sauté until the onions are translucent.
3. Add the soaked shiitake mushrooms and sauté for another 2-3 minutes.
4. Add the soy sauce, Shaoxing wine, water, brown sugar, cinnamon sticks, star anise, and Sichuan peppercorns to the pot. Stir to combine.
5. Return the duck pieces to the pot and bring the mixture to a boil.
6. Reduce the heat to low and simmer for 2-3 hours, or until the duck is tender and the sauce has thickened.
7. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 22g
Carbohydrates per serving: 20g
Protein per serving: 34g
Substitutions for ingredients:
- Chicken can be substituted for duck
- Button mushrooms can be substituted for shiitake mushrooms
- Rice wine vinegar can be substituted for Shaoxing wine
Variations:
- Add sliced carrots and potatoes for a heartier stew
- Use beef or pork instead of duck or chicken
- Add a tablespoon of chili paste for a spicier dish
Tips and tricks:
- Browning the duck before stewing it adds extra flavor to the dish
- Soaking the mushrooms in hot water before adding them to the stew helps them rehydrate and become more tender
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions or cilantro
Pairings:
Steamed rice, bok choy, or stir-fried vegetables
Suggested side dishes:
Steamed rice, bok choy, or stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer the stew for longer to thicken it.
- If the duck is tough, simmer the stew for longer until it becomes tender.
Food safety advice:
Make sure the duck is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Red-stewed dishes are a popular type of Chinese cuisine that originated in the Jiangsu and Zhejiang provinces. The dish is typically made with meat or seafood that is braised in a soy sauce-based sauce until it becomes tender and flavorful.
Flavor profiles:
Savory, sweet, and slightly spicy
Serving suggestions:
Serve the stew with steamed rice and a side of stir-fried vegetables for a complete meal.
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