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Salted Duck, Yao Style


Salted Duck, Yao Style
1/2 duck (salted, or mixed with one tablespoon salt and set aside for one hour)
1 Tablespoon thin soy sauce
2 Tablespoons Chinese rice wine
6 cups chicken stock
1/2 cup fresh water chestnuts, peeled and sliced in half
6 slices fresh ginger
6 cloves fresh garlic, peeled and cut in half
1 red pepper, seeded and cut in one-inch pieces
1 hot red pepper, seeded and minced
4 Tablespoons cornstarch mixed with a like amount of cold water
1. Rinse the duck, and cut it into six or more pieces; then marinate it in the soy sauce and the rice wine for half an hour.
2. Put duck and soy mixture and the stock into a deep heat-proof bowl.
Sprinkle the water chestnuts, ginger, garlic, and both peppers on top, do not stir, and steam over rapidly boiling water for three hours.
3. Pour contents of the duck mixture into a large pot, and bring to the boil. Mix the cornstarch and water, and stir this into the pot, stirring until it clears. Then serve in individual soup bowls.

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