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Preparation
25 minutes
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Cooking
35 minutes
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Difficulty
Easy
Ingredients for Dry Duck Hotpot For 3 people
Prepared duck 1 bird (about 1.5 kg) Ginger 1 piece Shallots 3 pieces Garlic 1 piece Lemongrass 5 stalks Chili 4 pieces Lemon 1 piece Tapioca flour 2 tablespoons Cooking oil 4 tablespoons Oyster sauce 2 tablespoons Soy sauce 3 tablespoons Common spices a little (sugar/ salt/ seasoning)
How to choose fresh ingredients
How to choose fresh duck meat
For live ducks
- You can observe the outer feathers of the duck; if the duck has smooth feathers and is fully feathered, it is a healthy and good duck.
- Choose ducks that are fully grown, with a rounded breast for more meat, and select those with thick neck and belly skin. Additionally, you can try pulling the two wings of the duck together; if they just cross each other, then it’s a good choice.
For processed ducks
- Choose ducks that have just been slaughtered, with skin that has a yellow color, not too dark, blotchy, or with many bruises.
- Press your finger to feel the duck’s flesh; it should be firm and elastic. Avoid those that deform when pressed, as they may have been injected with water.
How to choose fresh chicken thigh mushrooms
- You should choose mushrooms that are 12 – 15 cm long; if the mushrooms are too long, they may be hollow and spongy, making them less tasty.
- The mushroom cap should be round, brown, shiny, with no scratches or tears, and no dark spots or wrinkles. If the chicken thigh mushroom is fresh, there will be a thin layer of fuzz on top of the cap.
- When fresh, chicken thigh mushrooms have a very distinctive fragrant smell, similar to almonds. Avoid mushrooms with a foul odor or that are bruised.
How to prepare Dry Duck Hotpot
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Prepare the duck meat
First, use a mixture of salt and lemon to rub all over the duck’s body and belly to reduce the odor and clean off any dirt. Then, rinse it under running water 2 – 3 times.
Next, cut the duck into bite-sized pieces, separate a bit of the duck skin, and briefly blanch it in boiling water for about 3 minutes to ensure the duck meat is clean.
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Prepare other ingredients
Peel and slice the shallots thinly. Clean the lemongrass and chop the thick part, keeping the top part of the lemongrass.
Peel the garlic, chop the chili, and slice the ginger thinly. Clean the green onions and cut them into sections.
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Stir-fry duck meat
You place a pan on the stove, add 4 tablespoons of cooking oil, wait for the oil to heat up, then add a little duck skin into the pan, frying on low heat until the duck skin turns golden.
Then you add minced chili, shallots, ginger, garlic, and minced lemongrass into the pan and stir well for about 3 minutes.
Next, you add the wings, breast, legs,… the tougher meat parts should go in first, stir-frying on low heat for about 5 minutes before adding the remaining parts. At this point, you stir-fry the duck meat on high heat to make the meat golden and firm.
Season the pan with: 1 teaspoon of salt, 2 teaspoons of seasoning powder, 2 tablespoons of oyster sauce, 3 tablespoons of soy sauce, 1 tablespoon of sugar. Continue to stir-fry the duck meat on high heat to ensure it absorbs all the seasonings evenly.
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Completion
Next, add 2 cups of water (rice bowl) to the pan, and cook over high heat until the water boils, then reduce to medium heat. After that, add the lemongrass to the pan and cover for about 10 minutes to let the duck meat become tender.
At this point, prepare a bowl with 200ml of cooled boiled water, add 2 tablespoons of tapioca starch to the bowl, and stir well.
After 10 minutes, open the lid and slowly pour the tapioca water in, then cover again and cook on low heat for about another 5 minutes.
Finally, add the chicken thigh mushrooms and stir well. Finally, transfer to a hot pot, and let the water in the pot gradually reduce. Add a little chopped green onion, and you can enjoy it!
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Finished Product
So you have completed the unique and extremely delicious dry duck hotpot.
When eating, you will feel the duck meat is tender and well-seasoned. The broth has the characteristic aroma of lemongrass and ginger, which makes the dish even more appealing.
This dish can be enjoyed with vermicelli and combined with accompanying vegetables, which will be absolutely wonderful.
So we have completed the recipe for dry duck hotpot that is tender, flavorful, and has an extremely attractive aroma. What are you waiting for? Go to the kitchen and invite everyone to enjoy a delicious new dish. Wishing you success!
