Ingredients with Measurements:
- 1 old duck, cut into pieces
- 1 cup bamboo root, sliced
- 1 cup ham, diced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup pineapple chunks
- 1/2 cup vinegar
- 1/2 cup sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup cornstarch
- 1/4 cup water
- 2 tablespoons 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.
2. Add the onion and sauté until translucent.
3. Add the duck pieces and cook until browned on all sides.
4. Add the bamboo root, ham, red bell pepper, and green bell pepper. Stir to combine.
5. In a separate bowl, mix together the vinegar, sugar, soy sauce, and ketchup.
6. Pour the mixture over the duck and vegetables.
7. Add enough water to cover the duck and vegetables.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour or until the duck is tender.
9. In a small bowl, mix together the cornstarch and water to make a slurry.
10. Add the slurry to the pot and stir until the sauce thickens.
11. Add the pineapple chunks and stir to combine.
12. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 41g
- Protein: 32g
Substitutions for ingredients:
- Chicken or pork can be substituted for the duck.
- Canned bamboo shoots can be substituted for fresh bamboo root.
- Canned pineapple chunks can be substituted for fresh pineapple.
Variations:
- Add sliced carrots or water chestnuts for additional texture.
- Use apple cider vinegar instead of white vinegar for a different flavor.
- Add chili flakes or hot sauce for a spicier version.
Tips and tricks:
- Use an old duck for a richer flavor.
- Browning the duck before stewing adds depth to the dish.
- If the sauce is too thick, add more water to thin it out.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Chopped green onions or cilantro can be sprinkled on top for added freshness.
Pairings:
- Serve with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the duck is tough, simmer for an additional 30 minutes until 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:
- Sweet and sour dishes originated in China and were later adapted in other Asian cuisines.
Flavor profiles:
- Sweet, sour, savory
Serving suggestions:
- Serve as a main dish for dinner or lunch.
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Region: Chinese