Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, ken hom’s savoury duck with oyster sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Oyster sauce makes this dish delicious without much work or fuss. Savoury pancakes and hoisin sauce recipes and serving suggestions from Lee Che Liang, head chef at Min Jiang restaurant. This is how Ken Hom answered your questions on Chinese cookery.
Ken Hom’s Savoury Duck with Oyster Sauce is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Ken Hom’s Savoury Duck with Oyster Sauce is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have ken hom’s savoury duck with oyster sauce using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Ken Hom’s Savoury Duck with Oyster Sauce:
- Make ready 250 grams duck breast no skin
- Prepare 2-3 Tbsp Lee kum Kee premium oyster sauce
- Take 1-2 Tsp Lee Kum Kee Chiu Chaw Chilli oil
- Prepare 1 Small onion
- Get 2-3 cloves garlic
- Prepare 2 Tbsp Water
- Prepare 2 Tbsp ground nut oil
- Get 1 Tsp Sherry or Shaoxing rice wine
- Get Marinate
- Take 1 Tbsp Lee Kum Kee Light soy sauce
- Take 1 Tbsp Lee Kum Kee Sesame oil
- Get 1 Tbsp Sherry or Shaoxing rice wine
- Prepare 1 Tbsp corn flower
So when Hom replaced chicken with meatier, richer duck breasts. Add the duck and turn to coat. Shaoxing rice wine or dry sherry. Don't be scared to introduce them to flavours early on.
Steps to make Ken Hom’s Savoury Duck with Oyster Sauce:
- Marinate duck with all marinate ingredients for at least 15 minutes
- Heat a wok or large frying-pan over high heat until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the duck from the marinade and stir-fry for about 2 minutes. Remove the duck and drain it in a colander. The duck should be slightly pink. Pour off all but 1½ tablespoons of the oil and re-heat it over high heat, add the garlic and onion and water and stir-fry until the onions are brown and soft.
- Turn the heat to low and add the oyster sauce, rice wine, chilli oil and stir for 2 minutes. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice.
Shaoxing rice wine or dry sherry. Don't be scared to introduce them to flavours early on. Hold one chopstick in the index finger, cradle the chopstick in between the index finger and thumb. Ken Hom's Savoury Duck with Oyster Sauce VIEW RECIPE. Ken Homs Vegan friendly Sichuan Dan Dan Noodles VIEW RECIPE.
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