Chinese Cookery
Monthly Recipe V1-11 April 2000
Duck Cubes with Lichees |
|
Note:
This was the favorite dish of Lady
Yang, the famous concubine of Emperor Tang Ming Huang. This recipe was discovered,
identified and tested by the scholars and cooks in Shaanxi province |
Ingredients:
10 oz white duck breast
15 lichees, canned or fresh
for the marinade
3 teaspoons rice wine or sherry
1 teaspoons salt
1/2 egg white
1 teaspoons cornstarch mixed with 1 teaspoon water
for the sauce
1 cup chicken broth
1 teaspoons soy sauce
1 teaspoons rice wine or sherry
1/4 teaspoons salt
1/4 teaspoons MSG (optional)
1 tablespoons cornstarch mixed with 1 tablespoon water
1 cup vegetable oil for deep frying |
Procedure:
Cut duck meat into 3/4" cubes
and marinate for 15 minutes. Halve the lichees, mix the sauce.
Heat skillet or wok over high heat and add vegetable oil.
Heat oil until smoke start to rise. Add duck cubes, separate them and deep fry for one
minute or until the duck cubes turn white. Remove duck and drain.
Pour out oil, leaving just enough to cover bottom of
skillet. Add sauce and bring to boil. Continue to boil sauce for about four
minutes until it thickens into a thin gravy. Add duck and lichees. Stir several
times, then remove and place in a dish. Arrange lichees around the duck cubes.
Serves 4 to 6. |
