On beautiful weekend days, it would be a pity if we did not organize a delicious family party with two dishes: spicy bamboo shoot duck hotpot and fragrant lemongrass duck stew. Let’s get cooking and make this delicious hotpot right away!
1. Spicy Bamboo Shoot Duck Hotpot
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Preparation
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Spicy Bamboo Shoot Duck Hotpot For 4 people
Duck 1 whole Sour bamboo shoots 500 gr Lemongrass 2 stalks Fresh chili 1 piece Soft tofu 1 piece Vegetables for serving 100 gr (each type: water spinach/chinese cabbage/banana flower…) Turmeric powder 1 teaspoon Chili powder 1 teaspoon Garlic 1/2 bulb Coconut 1 fruit Cilantro 1 stalk (sawtooth coriander) Cooking oil 2 tablespoons White wine 1 tablespoon Ginger 2 slices Taro 50 gr Fish sauce 1/2 tablespoon Rice noodles 100 gr Seasoning powder 1 tablespoon MSG 1 teaspoon
Ingredient Images
How to prepare Spicy Bamboo Shoot Duck Hotpot
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Prepare the duck
You wash the duck clean, soak and scrub it with 1 tablespoon of white wine and 2 slices of ginger, then rinse it through 2 – 3 more times with water and let it drain.
When the duck is drained, you chop the head, neck, wings, thighs, and feet separately. For the body of the duck, you chop it into bite-sized pieces and place it on a different plate.
Tip: To eliminate the gamey smell of the duck meat, you can put it in a pot of water with roasted shallots and smashed ginger, then blanch the duck briefly before cooking the hotpot.
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Prepare other ingredients
Lemongrass is washed, smashed, and finely chopped. Garlic is peeled, smashed, and finely chopped. You cut the coconut to get the water. Cilantro is washed and finely chopped. Fresh chili is smashed.
Sour bamboo shoots are washed and drained, then squeezed to remove excess water so that they retain their crispness when cooked.
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Cooking Hot Pot
You add 2 tablespoons of cooking oil to the pan, when the oil is hot, add garlic and chili to sauté until fragrant. When the garlic is golden, add turmeric powder and chili powder and stir well. Next, you add bamboo shoots and stir-fry for about 1 minute over medium heat.
Once the bamboo shoots have absorbed the seasoning, add the duck meat with the head, wings, neck, etc., and stir until the duck meat is firm. After 3 minutes of stir-frying, add coconut water and 1 liter of cold water to the pan, season with 1 tablespoon of seasoning powder, 1 teaspoon of monosodium glutamate, and 1/2 tablespoon of fish sauce, then cover and cook for 20 minutes on low heat. Adjust the seasoning again to suit your family’s taste.
Once the duck meat is tender, add the coriander and stir again before turning off the heat.
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Final Product
To keep the hot pot warm, place it on the stove over low heat, add the dipping items such as duck meat, water spinach, Napa cabbage, banana flower, tofu, taro, etc., around it, and you can enjoy.
The hot pot has a mild spiciness, fresh bamboo shoots, the duck meat is well-seasoned and chewy, and the broth is sweet and light, served with vermicelli and dipped in chili fish sauce or salt and pepper makes it even more perfect.
2. Lemongrass Duck Hotpot
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Preparation
1 hour 30 minutes
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Difficulty
Easy
Ingredients for Lemongrass Duck Hotpot For 4 people
Muscovy duck 1 piece Sour bamboo shoots 300 gr Rice paddy herb 3 stems Lemongrass 3 stalks Culantro 2 stalks Straw mushrooms 100 gr Thai basil a little Coconut water 500 ml Cooking oil 2 tablespoons Chopped lemongrass 2 tablespoons Chopped bird’s eye chili 1 teaspoon Chopped ginger 1 tablespoon Chopped garlic 2 tablespoons Ginger 4 slices Rice vinegar 3 tablespoons White wine 1 tablespoon Fish sauce 2 tablespoons Common seasonings a little (salt/MSG/seasoning powder/sugar)
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How to make Duck Hot Pot with Lemongrass
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Prepare the duck
To remove the odor and clean the duck, use white wine and a few slices of ginger to rub all over the duck for 10 minutes. Then, rinse the duck 2-3 more times and let it drain.
When the duck is drained, cut it into bite-sized pieces.
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Marinate the duck meat
Put the duck in a large bowl with 2 tablespoons of minced lemongrass, 1 teaspoon of minced chili, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, 2 teaspoons of salt, 1 teaspoon of monosodium glutamate, 1 tablespoon of sugar, and 3 tablespoons of rice vinegar, then mix the ingredients well and marinate for 15 minutes.
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Prepare other ingredients
Lemongrass should be washed, smashed, and cut into sections. Straw mushrooms should have their stems cut off, washed clean, and you can carve a cross shape on the top of the mushrooms to make them more visually appealing.
Oregano, sawtooth coriander, and basil should be washed clean, cut into lengths of 2 fingers. Bamboo shoots should be washed, drained, and cut into bite-sized pieces.
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Cook Duck Hotpot
Add 2 tablespoons of cooking oil to the pan, when the oil is hot, add lemongrass, 1 tablespoon of minced garlic, and duck meat and stir-fry together. To let the duck meat absorb the spices and be more fragrant, you should stir-fry the duck first, even stir-frying it well for 10 minutes over medium heat before adding coconut water.
When the duck is tender, add bamboo shoots and straw mushrooms, and stir well over medium heat for 3 minutes, then add coconut water along with 2 liters of water. After that, season the broth with 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1 tablespoon of sugar, 2 tablespoons of fish sauce, and adjust according to your family’s taste for a more palatable hotpot.
Finally, add basil, coriander, and rice paddy herb, stir well and turn off the heat.
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Finished Product
Duck hotpot with lemongrass has tender duck meat, not too chewy, crispy bamboo shoots, and a sweet and sour hotpot broth that is refreshing and fragrant with the smell of lemongrass. You can serve it with vermicelli to make the hotpot even more appealing!
How to Choose Delicious Sour Bamboo Shoots
- You should choose sour bamboo shoots that have a distinctive aroma, without any froth, and have bright colors.
- You should not choose sour bamboo shoots that have a foul smell, with an unusual outer skin color such as too white or brownish-yellow, and a surface that has spots or is mashed.
- To make the hotpot taste the best, you can buy them at stores, markets, or buy bamboo shoots and soak them in sour solution at home!
How to choose good duck
If buying live ducks
- You can look at the outer feathers of the duck, choose those with smooth or complete feathers; avoid those with frizzy feathers as they may be molting or not healthy.
- Choose ducks that are fully grown, with a round breast for more meat, and select those with thick neck and belly skin.
- You can try pulling the two wings of the duck together; if they just cross each other, then you should buy it.
If buying pre-processed ducks
- Choose ducks that have just been slaughtered; the outer skin should be yellow, not too dark, with no spots or bruises.
- Press your finger on the duck to feel if it is firm and elastic; avoid those that deform when pressed, which may be due to water pumping.
How to clean duck meat, without odor
- Pluck the duck feathers clean to prevent odor.
- Soak and rub the duck with salt, lemon or vinegar, minced ginger, and let it sit for about 10 – 15 minutes, then rinse several times with water.
- You can also chop the duck into bite-sized pieces, then briefly blanch it in boiling water with ginger and grilled shallots for about 5 minutes to remove the odor.
Two dishes of spicy bamboo shoot duck hot pot and lemongrass duck stew are hot and steaming, incredibly appealing yet simple to make. Wish you success!
*Image and recipe references from YouTube channels BINGO FOOD CHANNEL and Mon Ngon Moi Ngay
