With all the rich tasty braised sauce from making the duck, it will be such a waste to throw it away. We use it to make stew veg with firm bean curd ....... the 1st step is to remove the thick layer of oil, as they say the veg will absorb some but still think its healthier to remove some before using the sauce.
Ingredient
Braised sauce
1 bundle of preserved vegetable (mei cai)
6 pcs of firm tofu
hard boiled egg
Method
1. soak the preserved veg for about 1 hour and change water twice
2. bring the vraised sauce to a boil, add in all the ingredient and cook for about 30 mins till soft
My auntie and Kristie's mum were all experts in braised duck. Although mum is a teochew, her braised duck does not go well with our palate, so we have not had any braised duck for many years.
Thinking of using my pressure cooker, so i suggested mum to help me with braised duck ... to cut the story short i never use my pressure cooker but made my braised duck the traditional mehtod - chinese cast iron wok.
Here's the recipe:
Ingredient
Marinade A
Salt
dark sauce
Marinade B
50 g of ganglal (blue giner)
garlic smashed with skin on
Braised sauce
30g garlic and onion sliced
coconut sugar 1/2 block
2 pieces of anises
2 pieces of cinnamon
dark sauce
sesame oil
4 cup of water
Method
Remove the wax on the duck by pouring hot water onto the duck. Mum uses the wok to do that.
Put marinade A on the duck then cover, put in the fridge for 24 hours
Prepare the braised sauce by frying garlic and shallot with sesame oil, once fragrant put in about 4 cups of water (water need to cover the 1/2 the duck )
Put in the remaining ingredient for the braised sauce bring it to a boil then add in the duck (put in marinade B on the duck inside)
Cook each side for 15 mins then put the duck in cold water for 30 mins
Then boil the braised sauce again and cook each side for another 15 min each.