Ingredients:- Serving 4 pax
Duck breast shredded 175 gm
Ginger Juice 1 tbsp
Dry Sherry 1 tbsp
Salt/Pepper/MSG tt
Sugar 1/4 tsp
Cornflour 1 tsp
Egg white 1/2 egg
Oil 3 tbsp
Ginger chopped 1 tsp
Onion sliced 1 no.
Grlic clove sliced 2 no.
Red/Green chilli (deseeded and
chopped) 2 no.
Pickled Ginger sliced 50 gm
Pineapple sliced 50 gm
Dry sherry 1 tbsp
Duck stock 1 tbsp
Sesame oil 1 tsp
Light soy sauce 1/2 tsp
Cornflour solution as required
Garnish: spring onion
Method:-
- Prepare the noodles according to the procedure and set aside for cooling.
- On a wok heat the oil and add the noodles and soy sauce; Stir fry it and set aside.
- Marinate the shredded duck breast by mixing with ginger juice, dry sherry, salt, pepper, MSG, sugar, cornflour, egg white, and one tbsp oil; mix properly set it aside for 30 minutes.
- Heat 2 tbsp oil on a wok and add the chopped ginger, onion and fry it till light brown. Add the sliced pickled ginger, chopped chilli, sliced pineapple and marinated duck breast respectively and saute it.
- Add the dry sherry on the duck and season it with salt, pepper and MSG. Stir it properly.
- Now add the duck stock, sesame oil, light soy sauce and the amount of cornflour solution as you like the thickness of the duck stock. Adjust the heat; stir fry for sometime.
- Plate the noodles on the base and pour the sauteed duck on the top and garnish it with spring onion and serve.
