Stewed Cured Duck with Chinese Yam in Claypot
Cured Duck Leg
Sectioned Spring Onions
Chop the cured duck leg into pieces and blanch it. Put into the Ultimate Rice Cooker with dried shallots and ginger slices. Heat up the cooker by selecting any functions (keep the lid open). Saute the ingredients.
Add water, Chinese yams and carrots. Close the lid and select the "Meat" function. Stew until tender.
Open the lid when the steam is fully released. Season with sugar. Put in Chinese celery and spring onions. Cook for 1-2 minutes. Serve.
Maria's Tips: 1) Blanch the cured duck to remove the dust on the surface. Skip seasoning since the cured duck is already salted. 2) The stickiness of the Chinese yam can thicken the soup. Corn starch slurry is not needed.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference