- 1 duck
- 50gm sliced ginger
- 100gm lotus seed
- 10 red dates
- 8gm “dang shen”
- 20gm dried chinese yam
- 400ml water
- 50ml sesame oil
- 1 tsp salt
- 200ml rice wine
Method
- Clean and wash duck. Chop off and discard duck head and buttock and cut into pieces.
- Prepare a pot of boiling water. Add in 5 slices ginger. Place duck into pot and boil for 5 minutes. Wash and set aside
- Soak lotus seed in water for 2 hours. Drain and set aside.
- Add sesame oil into inner pot. Select “Steam” function. Heat oil, add in ginger slice and saute until fragrant.
- Add in duck and stir fry. Add water, rice wine, lotus seed, “dang shen”, red dates and dried chinese yam. Close lid and cancel “Steam” function. Re-select “Claypot” function and cook with preset timing.
- Add salt to taste and dish is ready to serve.
