1 cup ginger juice (made from freshly grated ginger)
1 tbsp soy sauce
Salt (to taste)
1 tbsp rock sugar
2 pieces of tang gui (Angelica Sinensis)
1 piece processed rehmannia root
1 piece Chuan Xiong (Szechwan Lovage Rhizome)
1 piece dried orange peel
2 pieces dang shen
1 tbsp wolfberries
1 star anise
2 bay leaf
½ tsp Sichuan peppercorn
Wash and clean duck (remove all feather). Cut into small chunks and set aside.
In 40cm Function Series Wok, heat oil then add ginger slices. Stir fry briefly then add black sesame oil and fry until fragrant and ginger slices edge slightly curled.
Add duck pieces into wok and stir fry. Add rice wine and soy sauce and let simmer on medium heat for 15 minutes.
Tear cabbage into large pieces and place into inner pot. Transfer duck from wok to inner pot. Then add rice wine, water, all herbs and rock sugar. Select “Stew” function and adjust timing to 1 hour 30 minutes.
Once done, add salt to taste.
This stew can also be a soup base. The enoki mushroom and beancurd sheet can be additional ingredients for a steamboat-liked option.