Lee Kum Kee Chu Hou Paste is the perfect cooking ingredient specially designed for braising meats and goes great with this duck dish. Served alongside a variety of ginger, green onion and fragrant wine, it's ideal to welcome the wintery season or as an alternative festive feast.
Mix duck with marinade. Use 1 tbsp oil to pan-fry duck until golden. Set aside.
Use the same wok with the duck oil to sauté ginger, green onion, onion and Chinese parsley. Sizzle wine and add seasoning mix. Bring to a boil and add the duck. Cover and simmer for 30-45 minutes. Take out to cool.
Cut the duck into pieces. Use some cornstarch solution to thicken the sauce and pour over the duck to serve hot.
Use the same wok after pan-frying the duck for extra flavour.
PREP TIME: 10 MINS | COOK TIME: 60 MINS
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
