| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
sl |
Fresh ginger root |
| 2 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
|
Duck; 6 to 7 pounds |
| 2 |
|
Scallion stalks |
| 2 |
sl |
Fresh ginger root |
| 1 |
c |
Sherry |
| 1 |
ts |
Salt |
|
|
Water to cover |
| 1 |
c |
Bamboo shoots |
| 1/4 |
c |
Smoked ham |
INSTRUCTIONS
1. Mince ginger root and combine it with sherry, salt and pepper. Wipe
duck with a damp cloth; then rub mixture into skin. Let stand 1 hour.
2. Place bird in a heavy pan. Cut scallion stalks in 1-inch sections and
slice remaining ginger root. Add to pan, along with remaining sherry and
salt.
3. Add cold water to cover and bring to a boil; then simmer, covered,
until tender (about 2 to 2-1/2 hours).
4. Slice bamboo shoots and shred smoked ham; add to pan during last 10
minutes of cooking.
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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