The BEST Ginger Duck recipe ever!

This Ginger Duck is one of my favorites in the cold winter and is very popular in my hometown Taiwan.

Since the 1980s, Ginger Duck has become popular in Taiwan’s winter season and has changed to become a delicious hot pot recipe.

It originated in Quanzhou and then spread to other parts of China and even overseas.

Ginger Duck（姜母鸭）

It is a traditional Han Chinese street food. It can supplement qi and blood, and at the same time, it has the effect of nourishing yin and reducing fire.

The medicated food in gourmet foods is not greasy, warm but not dry. It is suitable for eating in autumn and winter.

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Ginger Duck

The BEST Ginger Duck recipe ever!

Ingredients

for 3 servings

500 g 4 duck legs
2 sticks old ginger
120 ml black sesame oil
600 m rice wine
Right amount of Huang Qi Chinese medicine

Instructions

Wash the old ginger, pat and cut it into thin slices; chop the duck legs and wash with water.
Pour sesame oil into the wok. After heating on low heat, cook the ginger slices for about 3~5 minutes (not frying), add duck legs, and fry until the color of the meat changes from red to white. At this time, cover the pot and simmer.
Finally, pour in the rice wine, wait for the rice wine to boil, then add the Chinese Huang Qi and stew for 20 minutes.

Recipe Notes

Choose old ginger, rich in aroma, more suitable Fry the ginger slices on a low fire, the sesame oil has a low ignition point, and it is easy to burn black when on a high fire

There can be more ginger slices.

The authentic ginger duck is only added with rice wine, without adding any drop of water. If your family does not like the taste of the wine too strong, you can add 1/2 water.

Do not add any salt. The fusion of rice wine and salt will produce a bitter taste, and the taste of this ginger duck will completely change

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Ginger Duck（姜母鸭）

Ginger Duck（姜母鸭）