Servings: 4
Ingredients:
•1 whole duck, chopped into large pieces
•100g ginger, sliced
•30ml black sesame oil (Taiwanese sesame oil is preferred, but pure sesame oil can be used as a substitute)
•1 bottle Taiwanese rice wine (Available at Asian supermarkets such as Long Fung)
•A small amount of Chinese herbal ingredients:Angelica root (Dang Gui), Goji berries, Red dates
•½ head sweetheart cabbage
•100g enoki mushrooms
•100g tofu
•100g fish balls
•1 pack fried tofu skin
•Salt, to taste
Instructions:
1.Chop the duck into large pieces, including the bones.
2.Slice the ginger thinly. In a large pot, heat the sesame oil over medium-low heat. Add the ginger slices and sauté slowly until the edges start to curl, about 5–10 minutes. Be careful not to burn them.
3.Increase the heat slightly and add the duck pieces. Stir-fry until the meat changes color. Pour in the entire bottle of rice wine and bring it to a boil over high heat.
4.Add the Chinese herbs (Angelica root, goji berries, and red dates), along with enough water to cover the duck. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
5.Add the vegetables, tofu, and other ingredients. Season with salt and cook until the vegetables are soft. Serve hot.
Enjoy!
