Friday 8 February 2013

{Mobile Post} Braised Duck With Sea Cucumber

Counting down......2 more days to Chinese Lunar New Year! Everyone is so excited and today (1 day before the eve of Lunar New Year) almost all the wet markets, supermarkets and etc will be operating on 24 hours for last minutes shopping. And you would be able to see big crowds of people around grabbing for food, ingredients, beverages and etc to store up for the approaching New Year feast.


Here I would be sharing our quick Braised Duck with Sea Cucumber recipe which you could easily get it done within 30 minutes. So if you have some extra roast duck or roast pork from the New Year feast, you could prepared this dish together with some sea cucumber, Chinese Cabbage, mushrooms and etc to make this delicious one pot dish.

(Serves: 4 | Preparation: 15 minutes  |  Cooking: 25 minutes)

1/2 Portion of Roast Duck, chopped into big slices
1/2 Portion of Chinese Cabbage (napa cabbage - 白菜)
2 Medium Soaked Sea Cucumber (海渗), thickly sliced
8 Dried Shiitake Mushrooms, soaked till soften
3 Dried Scallops (干贝), soaked in hot water
3g Black Moss (发菜), soaked in water
, soaked in water 3 Dried Chilli (辣椒干)
4 Whole Shallot, skin removed
4 Garlic Cloves
Some Chestnuts (optional), skin removed
500ml Water / Chicken Broth

1 Tablespoon Abalone Sauce
1/2 Tablespoon Oyster Sauce
1 Teaspoon Dark Soy Sauce

1. Preheat the frying pan with 1 tablespoon of cooking oil. Saute mushrooms, shallot, garlic, dried chilli, chestnut (if using) and scallops till fragrant.

2. Add in roast duck, give it a quick stir and let it cook for 30 seconds before adding sea cucumber and seasoning sauce. Stir well and dish up set aside.

3. Using the same pan, add in the cabbage and stir-fry for a minute before adding back the duck mixture.

4. Stir the mixture over medium heat until well combined, add water and bring it to boil over high heat.

5. When the mixture comes to boil, transfer it into a claypot (if your claypot is big enough to do the stir-fry from step 1, you can omit the frying pan) covered and allow to simmer over low heat for 20 minutes

6. Lastly stir in black moss (drained), splash of cooking wine and serve immediately.

This is one of my favourite one pot dish where I could have it with either steamed white rice or blanched noodles. And I always enjoy picking up each scoop like treasure hunt because I won't know what would end up in the bowl. But personally Roast Duck and Sea Cucumber are my favourite combine and I hope you would enjoy this dish too. For another version using Roast Pork and Fish Maw, you could refer to the recipe here.

 photo singoff3_zpse17561a6.jpg

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