Braised Chinese Mustard with Roast Duck
Ingredients
- 1 kg Chinese mustard - cut to big leaves
- 800 g roast duck - chopped
- 20 g ginger - sliced
- 100 g red onion
- 10 g dried chillies - rinse and drain well
- 2 aniseeds
- 250 g white radish - sliced
- 3 cloves whole garlic bulb - peel away the papery white outer layer that covers the bulb. Leaving intact of the skins of the individualof garlic
- adequate water
Seasoning
- 1 tbsp brown sugar
- 1 tsp salt or to taste
Instructions
- Heat up wok with oil. Stir fry onion and garlic to aromatic, followed by dried chillies.
- Add Chinese mustard and continue to fry till soft. Then pour in all the remaining ingredients and chopped roast duck.
- Add enough water to cover up the roast duck and vegetables. Bring to boil and add seasoning.
- Cover with a lid and simmer at low heat for 1 hour or till Chinese mustard softened.
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