Chestnut Sand Tea Duck

Overview

How to cook Chestnut Sand Tea Duck at home

Chop the duck meat into pieces and clean.
Prepare chestnuts, carrots, ginger, and scallions.
Boil a pot of water, blanch the duck meat for five minutes, remove it, wash off the blood foam with clean water, and drain the water.
Heat oil in a pan and add duck pieces.
Fry until the surface turns yellow.
Add ginger slices.
Fry until fragrant and add appropriate amount of salt to taste.
Pour in soy sauce, cooking wine, sand tea sauce and sugar and stir-fry evenly.
Add chestnuts and carrots and stir-fry.
Add water to cover the surface of the duck meat, bring to a boil over high heat and simmer over medium-low heat for 30 to 40 minutes (the simmering time depends on the tenderness of the duck meat).
Simmer until the water is almost gone and open the lid.
Finally add chicken essence and green onions and mix well.
Finished product. Another great dish to go with wine.