Name: Chiu Chow Lo Soi Duck
Cuisine: Chiu chow
Ingredients: ½ teaspoon Sichuan peppercorns; 3 scallions, washed, dried, with both ends trimmed, and cut into 3-inch pieces; 5 cups cold water; 1 piece ginger, 2 inches long, slightly smashed; ½ tablespoon fennel seed; ½ teaspoon whole cloves; 1 pound rock sugar or light brown sugar; 1 (5-to-5½-pound) freshly killed duck; ¾ cup fen chiew, or gin (see note); 4 pieces cinnamon stick, each 3 inches long; 6 pieces licorice root, each 1½ inches long; 2 cups dark soy sauce; 4 pieces eight-star anise; 4 cloves garlic, peeled; 2 cups light soy sauce; 6 pieces sand ginger (see note); ½ dried tangerine peel; 1 whole nutmeg; 5 cups Chiu Chow Stock

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

If any dish can be considered quintessentially Chiu Chow, it is this. And it is important because of the sauce, the lo soi, which is the Chiu Chow’s “Master Sauce.” Once a duck, a goose, or a chicken is cooked in lo soi, that sauce becomes the lo soi for the next duck, and so on. Lo soi is a sauce without end, its flavorings and spices replenished only sporadically. What I have prepared is a duck in lo soi. Once you have cooked it, the remaining sauce, the