菇鸭脯 BRAISED DUCK WITH STRAW MUSHROOM

材料:

½只鸭，约1.5kg，去骨，切块

1罐草菇，切半

50g嫩姜，切片

1大匙蒜茸

1000ml水

调味料:

2大匙蚝油

2大匙生抽

1大匙绍兴酒老

1½小匙黑酱油

少许麻油和胡椒粉

1大匙粟粉水，打芡用

做法：

1，烧热油锅，放入鸭肉炸2分钟，捞起沥干油分。

2，烧热2大匙油，爆香蒜茸和嫩姜，加入鸭肉，草菇，水和调味料煮滚，转小火焖45分钟至鸭肉软，打芡即可上碟享用。

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**INGREDIENTS: **

1/2 duck, about 1.5kg, deboned and cut into pieces

1 can straw mushrooms, cut into half

50g fresh ginger, sliced

1 tbsp choppeb garlic

1000ml water

**SEASONING: **

2 tbsp oyster sauce

2 tbsp light soya sauce

1 tbsp shaoxing wine

1/2 tsp dark soya sauce

dash of sesame oil and pepper

1 tbsp corn flour water, for thickening

**METHOD: **

1. Heat up oil for deep-frying, deep fry duck meat for 2 minutes. Dish and drain

2. Heat up 2 tbsp oil, saute garlic and ginger until fragrant. Add in duck, straw muchrooms, water,seasoning and bring to boil. Lower the heat and simmer for 45 minutes or until duck meat is tender. Thicken with corn flour water and stir well. Dish up and serve hot.