Jiang Mu Ya / Ginger Duck

Anhui cuisine is known for its use of wild herbs, from both land and sea, and simple methods of preparation. Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Anhui cuisine consists of three styles: Yangtze River region, Huai River region, and southern Anhui region. 

Jiang Mu Ya – Ginger Duck 

Jiang Mu Ya / Ginger Duck

Ingredients

• 1/2 Duck app. 1.5Kg without neck and feet, clean and cut into small pieces
• 500g Young Ginger - sliced
• 2 tbsp Preserved Soy Bean Paste - mashed
• 1 tbsp Preserved Black Bean paste - mashed
• 2 tbsp Minced Garlic
• 1 tbsp Minced Shallots
• 3 tbsp Cooking Oil
• 1,500ml Water
• 1 tbsp Dark Soy Sauce
• 1 tbsp Light Soy Sauce
• 2 1/2 tbsp Sugar
• Salt to taste

Method

• Soak sliced ginger in hot water till the water is cold or one hour to reduce the spicy. Wash, drain and set aside.
• Heat up oil in wok and fry minced garlic and shallots till fragrant but not golden brown. Add in preserved soy bean and black bean paste to stir fry till fragrant.
• Put in duck pieces and sliced ginger to stir fry over high heat for 2 - 3 minutes, add in Dark Soy Sauce to stir fry for another 1 minute.
• Add in sugar to stir fry for one minute, reduce heat and simmer covered for app. 3 minutes but open cover in between and stir constantly to prevent sticking.
• Pour in app. 1,500ml water (water level must cover all the ingredients in wok). Simmer covered over high heat for 15 minutes, open cover and stir in between.
• Turn to low heat to simmer covered for 40 - 45 minutes till the duck pieces are tender and gravy is reduced and thick. Open cover and stir constantly in between. Add in Light Soy Sauce and salt to taste and simmer covered for another 5 minutes. Done.