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Duck with Chinese Caterpillar Fungus


Duck with Chinese Caterpillar Fungus
I four-pound whole Pekin duck, all innards and organs removed and discarded
6 to 10 Chinese caterpillar fungi, soaked in tepid water for half an hour, then removed, the water discarded
2 quarts Chicken stock
1 teaspoon salt
3 scallions, each tied in a knot
3 slices fresh ginger, each smashed with the side of a cleaver
2 cloves fresh garlic, smashed with the side of a cleaver
1/2 teaspoon ground white pepper
2 cups Chinese rice wine
1. Put the duck into eight quarts of boiling water for three to five minutes, remove, drain, and discard the water.
2. Put all the ingredients in a large stock pot, bring to just below the boil, cover, reduce the heat and simmer for three hours.
3. Remove and discard the scallions, ginger, and the cloves of garlic and discard them. Then serve up to one cup to each of six to eight persons along with one caterpillar fungus.

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