Stewed Whole Duck in Brown Sauce

Name: Stewed Whole Duck in Brown Sauce (Hung shao ya)
Cuisine: Chinese
Ingredients: 3 slices ginger; 3 oz. rock sugar or 3 tablespoons sugar; 1 star anise (optional); 2 teaspoon salt; 6 tablespoons soy sauce; 2 teaspoons sesame oil; ½ pound Taiwanese bok choy (optional); 8 cups oil; 1 whole duck or chicken (about 4 pounds); 2 tablespoons wine; 1 whole duck or chicken (about 4 pounds); 3 oz. rock sugar or 3 tablespoons sugar; 4 green onions

Hung shao ya

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 whole duck or chicken (about 4 pounds)
2 tablespoons wine

Asia
Taiwan
Kiangsu
Dinner
Main course
Stew

Method

Clean duck, brush and soak with soy sauce about ½ hour, reserve the soy sauce.
Deep fry the duck until it looks brown and the skin is crispy. Remove duck from frying pan and drain oil.
Put the duck in stew pot or the same fry pan. Add green onions, ginger, star anise, wine, the above remaining soy sauce, and 5 cups boiling water (to barely cover duck)