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Duck With Water Chestnuts

Fruits, Desserts, and Other Sweet Foods

Duck With Water Chestnuts
1 whole cooked boneless skinless duck breast
½ cup canned water chestnuts, minced
2 egg whites
1 Tablespoon Shao Xing rice wine
3 Tablespoons cornstarch
1 sliced sweet onion, coarsely chopped
1 Tablespoon fresh ginger, minced
½ teaspoon coarse salt
½ cup vegetable oil
½ cup vegetable eaves, coarsely chopped

1. Mince duck breast, then toss it with minced water chestnuts, egg whites, wine, cornstarch, and the minced onion and ginger.
2. Add salt, mix again, and then make into patties three inched in diameter, half inch thick. 3. Heat wok, add the oil, and fry the patties until tan and crisp on both sides. Then transfer them to paper towels, and then on to a pre-heated platter.
4. In same pan, fry the greens for one minute, then put them around the patties, and serve.

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