Ginger And Duck Stew

Ingredients

1 duck, cut into serving pieces

300g fresh ginger, peeled and sliced

10 shallots, chopped

3 tbsp oyster sauce

2 pieces preserved red bean curd or nam yee

1 tsp 5 spice powder

2 tbsp shaoxing wine

1/2 tsp dark soy sauce

salt to taste

Method

1. Heat up 2 tbsp oil, saute sliced ginger and chopped shallot until fragrant. Add in nam yee, stir fry until aromatic. Add in 5 spice powder and mix well.

2. Put in duck, stir well, add in wine and stir-fry until fragrant. Pou in water (enough to cover the duck), cover , simmer at medium low heat until the duck is tender and gravy is thicken.

3. Taste. Add dark soy sauce to enrich the color and sidh up.

Hakka Salt Chicken

Ingredients

1 kampung chicken

1 tsp dang gui powder

1 tbsp rice wine

dash of salt and MSG

Dipping Sauce

2 tbsp sesame oil

200g chopped ginger

1 tsp cekor root powder

2 stalks coriander root, chopped

1 tbsp oyster sauce

1 tbsp light soy sauce

Method

1. Clean chicken and rub dry. Add in the remaining ingredients and marinate for 2 hrs.

2. Stem chicken at high heat for 20 mins or until cooked. Remove and leave to cool. Cut into pieces and arrange onto a serving plate.

3. Heat up sesame oil, saute chopped ginger, cekor root powder, chopped coriander root until fragrant. Add in oyster sauce, light soy sauce and mix well.

Chicken and Taufu Pok in Clay Pot

Ingredients

200g taufu pok

1 chicken thigh, cut into pieces

1 tbsp qi zi or medlar seeds

15 red dates

30g black fungus, soaked and shreaded

3 pcs dang gui

500ml water

Marinade

1 tsp salt

1 tsp sesame oil

dash of pepper and shoaxing wine

Seasoning

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp corn flour and water for thickening

Method

1. Cook taufu pok in boiling water for 2 mins. Remove and squeeze dry. Set aside.

2. Bring water to boil. Add in Qi Zi, red dates, black fungus, dang gui and cook for 10 mins.

3. Add in chicken and bring t boil. Put in taufu pok, cover and simmer for 10 mins. Thicken with corn flour water, stir well and dish up.