This is one of my favourite dishes that i rarely get to eat as you rarely get to buy it anymore. Even when i get lucky, it is always very expensive and extremely salty. I really loved how my soy sauce chicken turned out so it inspired me to make this and it really worked. I used to watch my Ah Ma cook this every chinese new year so i vaguely remember how she did it. And deeply etched in my mind is the smell of szechuan peppercorns she use to fry up to make this. I used duck wings this time as the kind aunty at the market gave me a big bag for just $3. I was really happy! And this makes more sense as it’t just the 2 of us so we can’t finish much anyway. But I am sure that this would be the exact way that i would cook half/whole duck. This recipe is fragrant and packed with flavour, give it a try for some comforting teochew flavours 🙂
- 10 duck wings
- 1/2 tbsp szechuan peppercorns
- 3 star anise
- 3 cloves garlic
- 1 thumb sized ginger, sliced
- 4 cups water
- 1/2 cup dark soy sauce
- 1/2 cup light soy sauce
- 1/2 cup hua diao wine
- 1/4 cup sugar
- Hard boiled eggs
- 1 – 2 firm tofu
- 1 can braised peanuts
- Cucumber, sliced/cut
- Fry szechuan peppercorns in a dry wok until fragrant. (You can dish it up and grind it into powder but i was lazy).
- Add in star anise, garlic and ginger, fry until fragrant. Add in water, bring to boil.
- Add in dark & light soy, hua diao wine. Bring to boil.
- Add in duck wings and sugar, mix well and bring to boil.
- Add in hard boiled eggs and tofu. Cover and simmer for about 40mins.
- Place cucumber and peanuts on a plate. Dish up tofu and egg, slice. Dish up duck and arrange on the plate.
- You can thicken the remaining sauce with cornflour+water (optional).
- Drizzle gravy over the platter. Garnish with coriander.
- Best served with teochew porridge.