Ingredients (for 4):
- Duck breast - 2
- Oil - 4 tbsp + 2 tbsp + 1 tbsp
- Tender ginger - 150 g
- Salt - 1 tsp
- Vinegar - 1/2 cup
- Sugar - 1/2 cup
- Red bell pepper - 1
- Yellow bell pepper - 1
- Garlic - 1 clove
- Spring onion - 2 sprigs
- Water - 2 tbsp
- Egg white - 1 tbsp
- Water chestnut flour - 1 tsp full
- Soy sauce - 2 tsp
- Oyster sauce - 1 tsp
- Sesame oil - dashes
- White pepper powder - dashes
- Chicken stock - 1/4 cup
- Soy sauce - 1 tsp
- Potato starch - 1/4 tsp full
Procedures:
1. Put a saucepan on low heat and add vinegar and sugar. Cook until the sugar is fully dissolved. Then let it cool down.
2. Remove the fat from the duck breast, then cut into slices. Add 2 tbsp of water and put in fridge to allow the duck breast to absorb all the water.
3. Peel the tender ginger and cut into slices of about 0.4 cm thick. Add salt and mix well. Allow it to rest for 20 minutes.
4. Cut the bell peppers into small pieces.
5. Squeeze the water out of the ginger, and then add into the sweet vinegar to marinate for 30 minutes. Then remove the ginger. Keep the sweet vinegar
6. Add egg white, water chestnut flour, soy sauce, oyster sauce, sesame oil and white pepper powder to marinate the duck breast.
7. Cut the garlic into slices, and cut the spring onion into short sections.
8. Mix the chicken stock with potato starch and soy sauce, and then add 1 tbsp of sweet vinegar.
9. Put the wok under medium-high heat, and add 4 tbsp of oil. When the oil is heated, add the duck breast in and cook briefly, remove when the color changed.
10. Add 2 tbsp of oil and then stir-fry the bell peppers until half cooked. Then remove.
11. Add 1 tbsp of oil and then stir-fry the garlic slices.
12. Add the duck breast back, then add tender ginger and bell peppers to mix well. Sprinkle with Chinese yellow wine.
13. Add the chicken stock mixture to thicken the sauce, and then add the spring onion.
14. Serve.
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