Stewed Cured Duck with Chinese Yam in Claypot
Cured Duck Leg
Sectioned Spring Onions
Place the claypot on the ceramic cooker. Pour in water and blanch the chopped cured duck. Drain and set aside.
Put dried shallots, ginger slices and cured duck into the claypot. Saute the ingredients.
Add water, Chinese yams and carrots. Close the lid and stew for 30 minutes until tender.
Lastly, season with sugar. Put in Chinese celery and spring onions. Cook for another 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