|
|
Stewed Duck Drumstick With Whisky And Bean Curd Recipe
|
Category : poultry |
Style : steaming & frying | Serves : 2 |
|
Cooking
with whisky can be successfully used with virtually any meat, poultry, seafood
or even in desserts. This bold yet tantalizing dish will go well with anyone who
has cooked with wine and provide an exciting alternative to chicken.
|
Ingredients |
| 2 pieces |
Large duck drumstick |
| 2 pieces |
White bean curd, previously frozen for
at least one day |
| 6 - 8 pieces |
Star anise |
| 1 1/2 pieces |
Cinnamon stick |
| 4 - 6 pieces |
Cloud fungus, soaked in warm water |
| 1 piece |
Chinese 'cao guo' (optional) |
| 4 tbsp |
Good quality whisky |
| 3 tbsp |
Cooking wine |
| 2 tbsp |
Sichuan pepper |
| 3 tbsp |
Oyster sauce |
| 3 tbsp |
Dark soy sauce |
| 3 tbsp |
Sesame seed oil |
| 1/2 tbsp |
Chicken powder or half a chicken cube |
| 1/2 tbsp |
Salt |
| - |
Cooking oil |
| - |
Canned peanuts |
| - |
Wheat flour |
| - |
Finely chopped spring onions |
| - |
Fine ginger shreds quickly fried in hot oil |
Method :
-
Prepare drumstick by marinating it with the
pepper, cinnamon sticks, star anise (3 pieces), salt, whisky, cooking wine and chicken cube
for approx. two hours.
-
Transfer drumstick to a steamer and steam for
one and a half hour.
-
Remove from steamer, drain excess liquid and
leave to cool.
-
Lightly fry the drumstick in sufficient oil till
golden brown and set aside.
-
Remove bean curd from freezer, cut into cubes
and coat with wheat flour.
-
Lightly fry bean curd in sufficient oil till
golden brown.
-
Add in star anise (3 pieces), cloud fungus,
canned peanuts, oyster sauces, dark soy sauce, sesame oil and a little water and allow to
simmer till the mixture is slightly thick or until the bean curd absorb most of the gravy.
-
Pour bean curd and gravy over duck drumstick.
-
Garnish with spring onions and fried shredded
ginger and serve.
|
Tip: Before
frying the bean curds cubes, make sure cooking oil is sufficient
and pre-heated. Coat bean curds cubes while still frozen and
quickly dipped in the oil for approx half to one minute or till
brown. Lift and drain on kitchen paper. Remove excess oil and
continue with recipe. |
|
|
|
| VISIT OUR
WEBLOG