| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 3 to 4 pounds |
| 1 |
|
Scallion |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 2 |
c |
Sherry |
| 6 |
tb |
Soy sauce |
| 1/2 |
ts |
Anise pepper |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. Wipe duck with a damp cloth and chop, bones and all, in 2-inch
sections. Place in a heavy pan. Cut scallions in 1-inch sections, slice
ginger root and add, along with sherry, soy sauce, anise pepper and sugar.
2. Cook, covered, 20 minutes over medium heat. Turn off heat. (Do not
remove lid.) Let stand 15 minutes.
3. Turn heat to low and simmer, covered, 15 minutes. Turn off heat. (Do
not remove lid.) Let stand 10 minutes.
4. Turn on low heat again and simmer, covered, 15 minutes more. Turn off
heat. (Do not remove lid.) Let stand 30 minutes, then serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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