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cooking time: 10 minutes
Ingredients
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170 grams breast of duck, uncooked
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2 cloves garlic, crushed
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pinch ginger
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pinch salt
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pinch Ve-Tsin
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1 tablespoon Chinese wine (or sherry)
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1 egg, beaten
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peanut oil for deep frying
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flour
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57 grams (4 tablespoons) plum sauce (
canned)
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pinch sugar
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140 ml chicken stock (or water with a
bouillon cube)
Method
1. Cut duck meat into thin slices, put in a shallow dish. Add garlic.
2. Sprinkle with ginger, salt, Ve-Tsin and wine. Mix well and leave to
stand for 5 minutes.
Then remove and throw
away the garlic.
3. Add egg to pieces of duck and stir to coat all pieces well.
4. Heat oil for deep frying.
5. Dredge pieces of duck lightly with flour, deep fry until golden,
drain and keep warm.
6. Heat plum sauce in a pan, add sugar and stock, bring to the boil,
rub through a sieve and serve
with deep fried duck.
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