Tuesday, September 25, 2007

Slow Cooked Herbed Duck (Fookienese)

1 duck  or black chicken, cut into pieces
1 packet Chinese Sibut herbs
5 tablespoons dark soy sauce
2 tablespoons light soy sauce
3 cups water
3 tablespoons sliced ginger
6 tablespoons sesame oil


In a hot wok, saute ginger in sesame oil until brown.
Add duck or black chicken pieces and brown for about 3 to 5 minutes.
Add soy sauce and salt and mix well. Cook for another 2 to 3 minutes.
Add water and boil until tender on medium-low heat.
Add the Chinese herbs (put inside an herb pouch and secure properly).
Slow cook for 2 hour or until tender. Duck should be very tender and falling off its bones.

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