Braised Sea Duck with Green Coconut Fire

Name: Braised Sea Duck with Green Coconut Fire
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Duck leg; 1 piece Green Coconut; 1 piece Bak Kut Teh Bao; Some Cordyceps flower; Some Dried black fungus; Some ginger; Some Rice wine

by Chongshan

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Hainan's teal and coconut are excellent ingredients. The former is sweet and cold, nourishing and reducing swelling; the latter is sweet and calm, replenishing qi and expelling wind, clearing heat and quenching thirst. The collision of the two, accompanied by black fungus, cordyceps flowers, simmered slowly, the soup is sweet and delicious, and rich in nutrients. Not only that, we also selected Singapore’s famous Bak Kut Teh Bao, which is a concentrated soup base boiled for several hours with pork, dozens of herbs and spices, and is very popular in Southeast Asia. Put the Bak Kut Teh Bao into the pot and simmer together, the soup will have a richer and mellow taste, besides sweetness, it also has a rich taste level. "

Ingredients

Braised Sea Duck with Green Coconut Fire

1. Soak dried black fungus and cordyceps flowers with water.

Braised Sea Duck with Green Coconut Fire recipe

2. Put the ginger slices in a pot and boil it in a pot of boiling water, blanch the duck legs and the black fungus after soaking, remove the cold water to cool down, and drain.

3. Cut the duck leg into small pieces with a knife.

4. Put the duck meat in a soup pot, pour 500 ml of water, add sliced ginger, Shao wine, and Bak Kut Teh bag, and bring to a boil over high heat.

5. Pour all the coconut milk into the soup pot, turn to medium-low heat and simmer for 2-3 hours until the soup is reduced by half and thickened, and the duck fat overflows.

6. Fill the duck meat and soup with coconut green, add black fungus, cordyceps flower, cover with coconut green lid, and steam at 100°C for 20 minutes.

Tips:
It takes about 30 minutes for dried black fungus to soak, and about 10 minutes for Cordyceps flower.

In step 4, when the duck soup is boiled by adding other auxiliary materials, if there is any foam, it needs to be skimmed out.
The stewing time of the soup in step 5 can be flexibly adjusted according to personal needs, and the shorter the time, the fresher the taste.
Step 6: In the final cooking process, select a medium-to-low heat.