Asian Recipes - Chinese Steamed Duck with Eight Wonders Recipe

Ingredients

• 1 large fresh duck (Ideally, the duck should be deboned first, but unless you are already adept at this task, use a whole duck with head, neck and feet removed)

• 300g glutinous rice

• 2 large dried black mushrooms

• 50g lotus seeds

• 50g dried prawns

• 10 whole dried chestnuts

• 50g fresh shrimps, peeled

• 25g ham, very finely diced

• 25g bamboo shoot, very finely diced

Seasoning:

• 1 tbsp oil

• 2-3 shallots or 1/2 brown onion, sliced

• 1 slice fresh ginger, very finely chopped

• 1 tbsp light soy sauce

• 1 tsp salt

• 1/2 tsp sugar

• 1 tsp Chinese rice wine or dry sherry

Gravy:

• 1 tsp light soy sauce

• 1 tsp black soy sauce

• 1/2 tsp Chinese rice wine or dry sherry

• 1/4 tsp ginger juice

• pinch sugar

• salt to taste

• 1 tsp corn flour mixed with

• a little cold water

Serves 4

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Method:

1. Mix the sauce ingredients together and heat through until simmering; cook for five minutes. Heat some fresh cooking oil and gently fry the bean curd cubes, turning carefully. Remove from pan and drain. Remove the strings from the snow peas and drain the young corn.

2. Fry all vegetables for 2 minutes, add the bean curd and sufficient barbecue sauce to coat the ingredients. (Leftover barbecue sauce can be stored in the refrigerator and used with other dishes). Heat through for one minute further and serve immediately.

3. Soak mushrooms in boiling water for 15 minutes then remove stems and cut caps into fine dice. Soak lotus seeds in boiling water for 15 minutes then discard skins. Pick over dried prawns, discarding any hard skin, then soak in boiling water for 10 minutes.

4. Simmer dried chestnuts until slightly soft when pierced with a skewer. Drain all these ingredients thoroughly.

5. To season these ingredients, heat oil in a pan and gently shallots and ginger for 2 minutes. Add dried mushrooms, lotus seeds, dried prawns, chestnuts, fresh shrimps, ham and bamboo shoot.

6. Fry for a couple of minutes, stirring carefully, then sprinkle with soy sauce, wine, salt and sugar. Cook a moment or so longer, then combine with the steamed rice. Spoon the stuffing into the duck and fasten securely with a skewer or string.

7. Brush duck lightly with soy sauce and deep fry in plenty of hot oil, turning to brown on all sides. Drain thoroughly, then place duck in a bowl inside a steamer and cook for 2 hours.

8. To make gravy, pour off the liquid that has accumulated from the duck during steaming. Add water if necessary to make 3/4 cup liquid, then put into a small pan with all other gravy ingredients except corn-flour.

9. Simmer for 5 minute, then thicken with corn-flour mixture. Put duck in a large serving dish. Pour over the gravy and garnish with lettuce, parsley and any other desired ingredients.