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Duck with Mi Liang Fan


Duck with Mi Liang Fan
1 pint rice milk, coagulated to make mi liang fan or or half recipe above
2 Tablespoons vegetable oil
1 teaspoon sesame oil
1/4 roasted duck on its bone or two duck thighs, chopped into two-inch by one-inch pieces
1 or 2 teaspoons chili bean paste
1/2 teaspoon minced Guizhou or Sichuan peppercorns
2 sliced peeled and minced fresh ginger
1 Tablespoon dark soy sauce
1 Tablespoon Shaoxing rice vinegar
1 cup chicken broth
1 Tablespoon potato starch beaten with warm water
1. Cut the mi liang fan (also known as mi doufu into thin noodle-shaped pieces, and set aside in a bowl for easy addition when needed.
2. Heat wok of two-quart pot, add both oils, and fry the dick pieces for one minute. Add the chili bean paste, peppercorns, and ginger, and stir-fry another minute before adding the soy sauce and the vinegar. Stir for half minute than add the broth and when it comes to the boil, add the mi ling fan or konnyaku, then the potato starch mixture. Gently stir-fry until slightly thickened, transfer to a bowl, and serve.

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