Duck and Gingko Nut Casserole

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Monkey King
"Monkey King",written by Wu Ch'eng-en,a scholar-official, is one of the renowned classical Chinese novels about an allegorical rendition of the journey, mingled with Chinese fables, fairy tables, legends,superstitions, popuar beliefs, monster stories.

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::Duck and Gingko Nut Casserole

*0.5 rice-fed duck about 20 oz.
in weight 3 oz. gingo-nuts
*some carrot slices
*ginger slices and dried
tangerine peel shreds
*1 T. diced welsh onions
*6 oz. spinach
*4 shallots
Marinade:
*0.5 t. ginger juice
*0.75 teaspoon each of sugar
light soy sauce and salt
*1 t. mashed garlic
Seasonings:
2 t. fermented broad bean
paste, some rock sugar
Cornstarch Solution:
*0.75 t. potato starch
*1 t. dark soy sauce
*2 T. water

Method:

1. Shell and core the gingko- nuts; clean the spinach, stir-fry with oil and salt till done, drain. 2. Clean the duck, remove the entrails and bigger bones, cut up into serving pieces. Mix well with the marinade and let stand for above 3 hours. Drain, coat with potato starch, deep-fry till pale brown. 3. Heating 1 tablespoon of oil, saute the shallots, add broad bean paste and duck pieces. Sprinkle with wine, place in the gingko nuts, ginger slices, tangerine peel shreds, rock sugar and 2 cups of boiled water. Simmer over low heat for 20 minutes. Turn off the fire and let simmer for 5 more minutes with spinach, stir in cornstarch solution, bring to the boil. Add in diced welsh onions to serve.

Total time:

75m

Cooking technique:

simmering

Cuisine:

Guangdong

Food menu:

poultry

Cholesterol:

48mg

Carbohydrates:

11g