Hongtu Duck
Steam a whole duck until cooked, debone and slice. Steam together with ham, winter bamboo shoots, and fresh mushrooms until tender. Thicken the cooking liquid and pour over steamed egg whites.
Ingredients
Whole duck (remove head, feet, and innards; after steaming, debone and slice)
1 (1400 g)
Ham slices
75 g
Winter bamboo shoot slices
75 g
Fresh mushroom slices
75 g
Dried scallops
a pinch
Egg whites (whipped and steamed)
6 g
Scallions
a pinch
Ginger slices
a pinch
Yellow wine
a pinch
Salt
a pinch
Arrowroot starch (mixed into a wet paste)
a pinch
Clear broth
300 g
Instructions
1
Step 1
Cut open the duck from the tail end, remove the head, feet, and innards, wash clean, then add wine, scallions, and ginger and steam in a steamer for about 1.5 hours.
2
Step 2
Remove the duck, debone it and cut into small slices, place in a bowl, add ham slices, winter bamboo shoot slices, fresh mushroom slices, salt, wine, and clear broth, then steam the duck mixture until cooked (about 10 minutes).
3
Step 3
Whip the egg whites with clear broth and salt, steam for about 3 minutes, then remove and place on a serving plate.
4
Step 4
Transfer the steamed duck slices, ham slices, and other ingredients into a pot, add clear broth, thicken with the wet arrowroot starch to make a light sauce, then pour over the egg whites and serve.
