Ingredients with Measurements:
- 1 whole old duck, cut into pieces
- 1/2 cup of sliced ham
- 1 cup of sliced bamboo root
- 2 cups of chicken broth
- 1/4 cup of soy sauce
- 1/4 cup of oyster sauce
- 1/4 cup of fish sauce
- 1/4 cup of palm sugar
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 2 red chili peppers, sliced
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the minced garlic, ginger, and chili peppers. Cook for 1-2 minutes until fragrant.
2. Add the sliced ham and stir-fry for 1-2 minutes until lightly browned.
3. Add the old duck pieces and stir-fry for 3-4 minutes until lightly browned.
4. Add the sliced bamboo root, chicken broth, soy sauce, oyster sauce, fish sauce, and palm sugar. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1-2 hours until the duck is tender and the sauce has thickened.
6. Serve the stew hot, garnished with chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Protein per serving: 30g
Carbohydrates per serving: 20g
Fiber per serving: 2g
Sugar per serving: 12g
Sodium per serving: 1500mg
Substitutions for ingredients:
- Pork or chicken can be used instead of duck.
- Carrots or water chestnuts can be used instead of bamboo root.
- Brown sugar can be used instead of palm sugar.
Variations:
- Add sliced mushrooms or baby corn for extra flavor and texture.
- Use green curry paste or red curry paste instead of soy sauce and oyster sauce.
- Add coconut milk for a creamier texture.
Tips and tricks:
- To remove any gaminess from the old duck, marinate it in salt water for 1-2 hours before cooking.
- Use a sharp knife to cut the old duck into pieces.
- Add more or less chili peppers depending on your spice preference.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a side of steamed rice.
Garnishes:
Chopped cilantro, sliced green onions, or lime wedges.
Pairings:
Steamed rice, Thai-style noodles, or a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, sautéed green beans, or roasted sweet potatoes.
Troubleshooting advice:
- If the stew is too salty, add more chicken broth or water to dilute the flavor.
- If the stew is too thick, add more chicken broth or water to thin out the sauce.
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 leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Thai-style stews are a popular comfort food in Thailand, often made with a variety of meats and vegetables.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve the stew hot with a side of steamed rice and garnished with chopped cilantro.
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Region: Thai