Red-cooked duck with pork and chestnuts
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | -(up to) | |
6 | Dried black mushrooms | |
½ | pounds | Chestnuts |
1 | Duck; 3 to 4 pounds | |
½ | pounds | Lean pork |
1 | Scallion stalk | |
2 | Or | |
3 | slices | Fresh ginger root |
1 | cup | Soy sauce |
4 | cups | Water |
Directions
1. Soak dried mushroons. Blanch and shell chestnuts.
2. Wipe duck with a damp cloth and chop, bones and all, in 2-inch sections. Cut pork in 1-inch cubes. Place duck and pork in a heavy pan.
3. Cut scallion stalk in 1-inch sections; slice ginger root. Add to pan, along with soy sauce, water, soaked mushrooms and chestnuts.
4. Bring to a boil; then simmer, covered, until done (about 1-½ hours).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .