White Fungus and Steamed Duck

Name: White Fungus and Steamed Duck
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Ingredients: 20g White fungus (soaked in water for one hour, stems removed and cut into small florets); 225g Duck meat (washed, blanched in ginger-scallion water for two minutes, skin removed, and marinated briefly with one tablespoon of wine); several slices Carrot flowers (sautéed as garnish); to taste Ginger (for cooking the white fungus and duck); to taste Scallions (for cooking the white fungus and duck); 1 cup Superior stock (for steaming); to taste Salt (sauce); to taste Sugar (sauce); to taste Dark soy sauce (sauce); to taste Light soy sauce (sauce); to taste Cornstarch (sauce); to taste Sesame oil (sauce); 1 tbsp Shaoxing wine (for marinating the duck)

Silver Ear Steamed Duck

A classic Fujian (Min) cuisine steamed duck dish. Silver ear fungus is spread as the base layer, duck is arranged on top, and the assembled dish is steamed on a rack. It is finished with a drizzle of starchy sauce, resulting in a visually appealing dish with a light, fresh flavor.

2h 15m

Easy

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Ingredients

White fungus (soaked in water for one hour, stems removed and cut into small florets) 20g

Duck meat (washed, blanched in ginger-scallion water for two minutes, skin removed, and marinated briefly with one tablespoon of wine) 225g

Carrot flowers (sautéed as garnish) several slices

Ginger (for cooking the white fungus and duck) to taste

Scallions (for cooking the white fungus and duck) to taste

Superior stock (for steaming) 1 cup

Salt (sauce) to taste

Sugar (sauce) to taste

Dark soy sauce (sauce) to taste

Light soy sauce (sauce) to taste

Cornstarch (sauce) to taste

Sesame oil (sauce) to taste

Shaoxing wine (for marinating the duck) 1 tbsp

Instructions

Prepare the white fungus

Soak the white fungus in water for one hour, remove the stems, and cut into small florets. Bring water to a rolling boil, add the ginger, scallions, and white fungus, and cook for five minutes. Remove, drain well, and place in a deep dish.

Prepare the duck

Wash the duck, blanch it in ginger-scallion water for two minutes, and remove the skin. Marinate briefly with one tablespoon of wine, then blanch again. Drain well and arrange on top of the white fungus. Add the superior stock and steam over water for thirty minutes. Discard the stock.

Pour the sauce and finish

Heat a small amount of oil and stir-fry the carrot flowers. Add the sauce mixture and bring to a boil, then pour it over the duck and white fungus to finish.