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Return To Shop八宝鸭是70/80年代喜宴常见的其中一道菜式，如今想要吃这道菜，就只有几家老酒家还再卖，还是要预订的。今年年菜就来道自家八宝鸭，怀旧风味，迎接新年！
分量：7-8 人份
需时：2 小时
材料A：
鸭 – 1只
黑酱油 – 1汤匙
芡粉 – 1汤匙 （加1汤匙水搅匀）
油 – 盖过半只鸭
材料B：
莲子 – 20克
红枣 – 10克 （去籽切小粒）
栗子 – 30克
香菇 – 30克 （隔夜泡软，切小粒）
马蹄 – 50克 （去皮切小粒）
毛豆 – 50克 （去皮留豆）
虾米 – 5克
白果 – 10克
材料C（糯米调味料）：
蚝油 – 2汤匙
酱油 – 2汤匙
黑酱抽 – 1汤匙
麻油 – 2茶匙
材料D:
糯米 – 2杯/300g
清水 – 1杯
材料E:
蚝油 – 1汤匙
酱油 – 2汤匙
糖 – 4茶匙
盐 – 1茶匙
水 – 1碗
香叶 – 2片
桂皮 – 2支
八角 – 3颗
姜 – 5片
青葱 – 1把
糯米内陷煮法：
1. 烧热锅，下1汤匙油，爆香虾米，再把其余材料B加入，炒匀
2. 下材料C，炒匀
3. 加入材料D，炒匀煮沸，上碟待用
鸭的煮法
1. 把糯米陷料酿入鸭肚，然后用长针封口
2. 把黑酱油搽在鸭身上
3. 烧热一锅油，转小火，下鸭，拉油上色
4. 把鸭沥干油再放入蒸盆中，加入材料E，放入蒸炉，大火蒸1个小时
5. 取出酱汁，加入芡粉水，煮沸勾芡待用
7. 八宝鸭取针，淋上芡汁，完成
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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RM6.50 – RM7.50
Eight Treasure Duck 八宝鸭
Course: MainCuisine: ChineseServings
8
servingsCooking time
2
hoursThis used to be a popular dish for wedding dinners back in 70s ~ 80s but no longer common nowadays. You can try this at home – CNY delight with a twist of vintage!
Ingredients
- Ingredients (Set A):
1 duck
1 tbsp dark soy sauce
1 tbsp tapioca starch (mix well with 1 tbsp water)
Oil (enough to submerge half the duck)
- Ingredients (Set B):
20g lotus seed
10g red dates
30g chestnut
30g mushroom (soaked overnight, cut it)
50g water chestnut (peel off skin, cut it)
50g edamame (peel off skin, use beans only)
5g dried shrimp
10g ginkgo seed
- Ingredients (Set C):
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp sesame oil
- Ingredients (Set D):
300g glutinous rice (2 cups)
1 cup of water
- Ingredients (Set E):
1 tbsp oyster sauce
2 tbsp soy sauce
4 tsp salt
1 bowl of water
2 bay leaf
2 cinnamon
3 star anise
5 ginger
1 stalk of scallion
Instructions
- Steps (for Glutinous Rice Fillings):
- Heat the wok, add in 1 tbsp of oil, saute dried shrimps, add in all the ingredients stated in Set B and fry evenly
- Add in all ingredients stated in Set C and fry evenly
- Add in all ingredients stated in Set D, fry evenly and bring to boil, set aside
- Steps (for Duck):
- Stuff the glutinous rice fillings into the duck and seal it
- Apply dark soy sauce on the duck surface
- Heat the wok with oil, switch to low heat, add in duck and apply hot oil
- Place the duck in the basin, add in all ingredients stated in Set E
- Insert the duck into steam oven, steam with high heat for around 1 hour
- Extract the sauce, add in watered tapioca starch, bring to boil to make gravy
- Apply the gravy on duck, it’s done!
Recipe Video
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