Duck And Chestnut Stew

Ingredients

• 400g duck, chopped into fairly big pieces (about 1 pound)

• 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 (about 1/4 pound)
• 12 pieces dried black mushrooms, soaked
• 12 pieces button mushrooms
• 2 tbsp oil
• 1 tsp sesame oil
• Cooking wine

• I tbsp oyster sauce
• 1 tsp light soy sauce
• 1 tsp sugar
• 1/4 tsp pepper
• 1/2 tsp chicken stock granules
• 500ml water

Directions

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.

WC Chow from Malaysia