When I
cooked dinner at night, I don’t usually post the dishes up to my blog. Why?
Hmmm….. call me lazy or too much things to do to prepare for dinner or I
am not good with my camera shot during night time. This is why I seldom post dishes I cooked for
dinner.
But since
I have the time yesterday, I post this Braised Duck with Mushroom & Sea
Cucumber.
Braised Duck With Sea Cucumber & Mushroom
Recipe source from kuali.com
Ingredients
- 600g duck (I used all Duck drumstick)
- 500g sea cucumber, rinsed, sliced thickly and well drained
- 6-7cm ginger, sliced
- 1 tbsp Chinese rice wine
- 10 dried Chinese mushrooms, soaked to soften
- 1 tsp chopped garlic
- 2-3 tbsp oil
- 1/2 tsp sesame oil
- 2 tbsp light soya sauce
- 1 tbsp Premium oyster sauce
- 1 tbsp thick soya sauce
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 1 tsp Chinese rice wine
- Dash of pepper
- 1 ½ tbsp light soya sauce(½ tbsp is enough)
- 2 tbsp Premium oyster sauce (½ tbsp is enough)
- 1 tbsp thick soya sauce
- 3/4 tsp salt (should opt this out)
- 1 tbsp sugar or to taste
- 1/2 tsp pepper
- 2 - 2 ½ cups chicken stock
- 1/2 - 1 tsp corn flour mixed with 2 tbsp water
Method
Season duck with marinade (A) for several hours or preferably overnight.
Heat a saucepan (without oil) and put in ginger slices and sea
cucumber, then fry for 4-5 minutes until most of the water has
evaporated. Pour in wine and toss briefly for 10-20 seconds. Remove sea
cucumber and discard the ginger slices.
Heat saucepan with oil and sesame oil, then fry garlic until lightly
golden and fragrant. Add mushrooms and fry a minute. Put in marinated
duck and cook for 1-2 minutes. Add sea cucumber and stir in sauce (B).
Bring to a boil, then reduce the heat and simmer for 40-50 minutes or
until duck is tender.
Thicken sauce with corn flour mixture.
I cooked and used the original Sauce Ingredients and I feel it is salty for me and my family.....next time should cut down the soya sauce and oyster sauce as I indicated at the side there....