Ingredients (for 4):
- Duck breast - 2
- Water - 2 tbsp
- Egg white - 1 tbsp
- Yellow ear - 30 g
- Elm fungus - 30 g
- Chicken broth - 1 cup
- Snow peas - 16 pieces
- Ginger - 1 piece, cut into slices
- Garlic - 4 cloves, smashed
- Oil - 2 tsp + 1 cup
- Carrot - 1/2, cut into slices
- Salt - dashes
- Sugar - dashes
- Chinese yellow wine - 1 tsp
- Sesame oil - 1 tsp
Marinating sauce for duck fillet:
- Oyster sauce - 2 tsp
- Soy sauce - 2 tsp
- White pepper powder - 1/4 tsp
- Chinese yellow wine - 1 tsp
- Sugar - 1/2 tsp
- Sesame oil - 1 tsp
- Corn starch - 1 tsp
Procedures:
1. Defrost the duck breast and remove the skin, fat and tendon.
2. Cut the duck breast along the fibre into big pieces, then cut in the different direction into smaller pieces about 0.3 cm thick.
3. Soak the duck fillet with water, first adding one tablespoon, then the rest after the duck fillet has fully absorbed. Add the egg white in and mix well. Let it rest for two hours. Then add the marinating sauce for the duck fillet.
4. Soak the yellow ear and elm fungus until softened. Then remove the bottom stem.
5. Cut the yellow ear into smaller pieces.
6. Cut the elm fungus into smaller pieces.
7. Blanch the yellow ear and elm fungus in hot water. Then remove.
8. Heat the wok with some oil, then add in a clove of garlic, and stir-fry the yellow ear and elm fungus for a while.
9. Add the chicken broth and season with salt and sugar, cook until the yellow ear and elm fungus has absorbed the flavours. Then remove.
10. Heat the wok with a cup of oil, then add the clove of garlic. Once fragrant then add the marinated duck fillet to separate them. Then remove and put on sieve to drip off the oil.
11. With a tablespoon of oil in the wok, add the ginger and remaining garlic. Add the yellow ear and elm fungus back to stir fry.
12. Add the snow peas and carrot slices. Season with salt and sugar.
13. Add the duck fillet back in and stir fry quickly. Add the Chinese yellow wine, stir well. Then add the sesame oil to mix well before serve.
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