Shi hu duck

4 Servings

Ingredients

Quantity Ingredient
⅔ cup Soy sauce
1 Duck; rinsed and dried
7 cups Vegetable oil
3 Green onions; chopped
4 Thin-slice rounds fresh ginger
3 tablespoons Hoisin sauce
6 Pieces star anise
½ teaspoon Salt
½ teaspoon Msg
1½ teaspoon Sugar
1½ teaspoon Cornstarch
1 teaspoon Sesame oil
½ cup Broccoli florets
½ cup Snow peas
½ cup Sliced bamboo shoots
½ cup Sliced carrot

Directions

Spread ⅓ cup soy sauce on the duck. Heat 6 cups oil in a wok or heavy-bottomed dutch oven & deep-fry the duck over high heat, turning occasionally to have equal browning all around. When duck is golden brown all around, remove from oil & drain. Strain & reserve oil for future use.

Mix together chopped green onions, sliced ginger, remaining soy sauce, hoisin sauce, and anise. Spread this all over the in- side and outside of the duck. Steam duck for 1-½ hours. Remove the duck from the steamer and set it aside on a plate, covered with foil to keep it warm. Reserve the steaming liquid. In a medium bowl, mix together the salt, MSG, sugar, cornstarch, and sesame oil. Toss the broccoli, snow peas, bamboo shoots, and carrot in the cornstarch mixture. Heat the remaining 1 cup vegetable oil in the wok. When the oil has heated, quickly stir-fry the coated vegetables in the oil over high heat until the broccoli turns bright green.

Remove from the oil, drain briefly, and pour over the duck. Serve immeadiatly, carving the duck at the table and being sure to give each person a portion of the vegetables.

THE WOK

COLUMBIA STREET, SEATTLE.

WINE: PINOT CHARDONNAY

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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