1/2 duck, 2~3 fresh bamboo shoots. 8 dried shiitake mushrooms, some ginger, some spring onion, some shallot, 1T oil, some bean sprouts.
SEASONINGS:
(1) 1T light soy sauce, 1T Shaoxing wine, some ground white pepper.
(2) 1/5t salt, 1/4t sugar, 1/4t potato starch, 1/4t oil.
(3) 1T dark soy sauce, 1/2T light soy sauce, some salt, some rock sugar, 1 cup of water, 1/2 cup of chicken stock.
PREPARATION :
1. Discard the innards of duck; Rinse and cut into pieces; Blanch in boiling water for 20 seconds; Remove; Soak in iced water for 6 minutes; Remove and drain; Marinate in seasoning (1) for 1 hour.
2. Soak dried shiitake mushrooms in water till soft; Remove and drain; Discard the stems; Marinate in seasoning (2) for 15 minutes.
3. Rinse and slice ginger; Rinse and cut spring onion into sections; Rinse and slice shallot; Rinse and discard the stems of bean sprouts.
4. Shell and peel of the dirt of bamboo shoots; Blanch in boiling water for 3 minutes; Remove and immediately rinse in running water; Cut into pieces.
5. Heat a wok with 1T oil over a high heat; Stir-fry ginger, spring onion and shallot over a low heat till fragrant; Add duck and stir-fry over a low heat till fragrant; Transfer all to a deep wok; Add bamboo shoots, shiitake mushrooms and seasoning (3); Bring to the boil over a high heat; Simmer over a low heat for 1 hour; Turn off the heat; Arrange on a serving plate; Garnish with bean sprouts' leaves. Ready to serve.
