我家的姜芽鸭主要调味料是豆酱酱油和蚝油而已，很简单的味道。要加五香粉或料酒的，你煮时可以随自己自行加入，都好吃。
分量：4-5人份
准备时间：15分钟
煮时：55分钟
材料A：
1 公斤/ 半只 番鸭（去细毛洗净）
100克 嫩姜（去皮切片）
1粒 火蒜（拍扁去衣）
材料B：
1茶匙 豆酱
1汤匙 蚝油
2汤匙 酱油
1茶匙 黑酱油
少许 糖
少许 盐
700毫升 水（盖过鸭）
2汤匙 油
准备功夫：
1. 准备一锅水，加入5片姜和鸭肉，汆烫鸭肉。鸭肉出锅，洗净沥水待用
做法：
1. 热锅，加入姜片，煸香
2. 加入油和火蒜，炒匀爆香
3. 加入和鸭肉，拌炒至鸭肉变微焦
4. 加入水，酱油，蚝油，豆酱和糖，炒匀煮滚
5. 盖上，转慢火煮45分钟或至鸭肉变软
6. 起盖，加盐，转大火，炒匀收汁
7. 熄火出锅， 趁热享用
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Original price was: RM170.00.RM138.00Current price is: RM138.00.
Braised Duck with Ginger 姜芽鸭
Course: MainCuisine: ChineseServings
5
servingsPrep time
15
minutesCooking time
55
minutesThis recipe is seasoned with mainly taucu, soy sauce and oyster sauce and it is simple yet flavourful! For an extra twist, you can season it with five-spice powder or Shaoxing wine too.
Ingredients
- Ingredients A
1 kg / ½ pc duck (clean)
100 g young ginger (peel & slice)
1 pc roasted garlic (fatten & peel)
- Ingredients B
1 tsp taucu
1 tbsp oyster sauce
2 tbsp soy sauce
1 tsp dark soy sauce
some sugar
some salt
700 ml water (enough to submerge the duck)
2 tbsp cooking oil
Instructions
- Preparations
- Add 5 slices of ginger & duck into a pot of water, blanch the duck & retrieve, wash, drain & set aside
- Steps
- Heat the wok, add ginger slices, dry fry
- Add cooking oil & roasted garlic, saute
- Add duck, stir-fry until it turns light golden brown
- Add water, soy sauce, oyster sauce, taucu & sugar, stir well & bring to boil
- Cover with lid, simmer for 45 minutes with low heat
- Lift the lid, add salt, switch to high heat, fry well till the sauce is thickened
- Turn of the gas, it’s done!
Recipe Video
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