400g duck, chopped into fairly big pieces
Seasoning:
1/2 tsp light soy sauce
Dash of pepper
Dash of Chinese five spice powder
Pinch of salt
1/2 tsp dark soy sauce
100g shelled dried chestnuts
12 pieces dried black mushrooms, soaked
12 pieces button mushrooms
2 tbsp oil
1 tsp sesame oil
Cooking wine
Sauce:
I tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/4 tsp pepper
1/2 tsp chicken stock granules
500ml water
Season duck for at least 30 minutes. Boil chestnuts for l0 minutes and drain well. Deep-fry chestnuts for two to three minutes. Drain. Reheat oil and deep-fry duck pieces until golden brown.
Heat claypot with oil and sesame oil and lightly brown ginger and garlic until fragrant. Put in soya bean paste and fry until fragrant. Add cooking wine. Add duck pieces and chestnuts. Toss until they are well coated with ingredients.
Pour in sauce ingredients. Bring to a boil, then lower heat and simmer for one and a half hours. Add both types of mushrooms and simmer for 15-20 minutes or until duck is tender and gravy thickens.
