Ginger duck stew in a classic dish originated from Southern China in the Taiwan, Fujian area. It is believed that drinking this stew in the winter will keep you warm and healthy
First cut up half of a duck and place into a pot of cold water, once the water has come to a boil, strain out the meat pieces and wash clean
Heat a pan and add in 1 tablespoon of sesame oil and add in 50grams of ginger slices and pan fry until it turns golden and dry
Add in the duck meat and panfry on medium heat until the duck meat is seeping oil and turn darker in colour, it should take about 15 minutes
Add in 3 tablespoons of soy sauce and let it simmer for a little bit then add in 250ml of rice wine, after it boils again add in the seasonings shown on the screen (Star anise 3 gCinnamon stick 3-5 g3 bay leaves
1 Crushed Tsaoko2 dried chillies1 tbsp sugar1 tsp dark soy sauce)and pour in 500ml of boiled water
Transfer everything into a casserole pot and let it come to a boil then turn the heat down to low and cook for 50 minutes, add in 1 tablespoon of chinese goji berry before serving
Now the duck stew is finished we will prepare the hot pot ingredients
Set up the electric gas stove and pour the duck stew into the pot add in the hotpot ingredients with the duck meat, enjoy this delicious hot pot while it's simmering away.