Galangal Flavor Duck Hot Pot Base Recipe

Features:
  • Boiling
Cuisine:

To build a yummy galangal flavor hot pot, we have tested chicken, lamb, and other meat. We have settled on duck because it can balance galangal aroma and maintain tender and chewy texture. The hot pot base has a strong meaty taste with herbal and galangal fragrance.

  • 70 minutes
  • Serves 2
  • Easy

Ingredients

  • Spice bag

  • Seasoning

Directions

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Tips

1. When sauteing duck, make sure it removes excess water. It enhances the meaty backdrop. Do not overcook the duck. Overcooking results in burnt and bitter soup taste.

2. Do not add too many herbal ingredients, otherwise, the soup might have a little bitter taste.

3. After sprinkling rice wine, bring to a boil to remove excess alcohol taste.

Steps

1
Done
10 minutes

Wash the duck. Soak in cold water for 10 minutes to remove the blood and bad taste.

2
Done
5 minutes

Wash and slice ginger. Add all medicinal spices into a spice bag. Seal the opening.

3
Done
5 minutes

Add black sesame oil and sesame oil to a wok. Sautee ginger slices over small heat until fragrant.

4
Done
5 minutes

Add the duck, and 1 tablespoon cooking wine. Stir-fry until the duck color and excess moisture removed.

5
Done
5 minutes

Put the fried duck and spice bag into a pressure cooker.

6
Done
20 minutes

Add water to cover the duck. Add salt, sugar, light soy sauce and cooking wine, braise in medium heat for 20 minutes. 

7
Done
15 minutes

Remove duck and soup from the pressure cooker to a hot pot. Add red dates, simmer over low heat for 15 minutes.

8
Done
5 minutes

Sprinkle rice wine to enhance the flavor. Bring to a boil. Then serve and cook other food.

Emilia

No one is born a great cook, one learns by doing

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