My Global Food Challenge

China (2)

Aromatic Crispy Duck (China)


2 kg duck
Vegetable oil for deep-frying

Cooking Sauce
6 cups good stock
10 tablespoons soy sauce
6 tablespoons sugar
4 tablespoons yellow bean paste
6 tablespoons rice wine
6 slices fresh root ginger
6 pieces star anise
1/2 teaspoon five-spice powder
1/4 teaspoon pepper


Mix all the cooking sauce ingredients into a large wok. Clean the duck thoroughly and cut into halves down the backbone. Place the cut duck into the liquid and submerge. Heat up the wok and simmer the duck gently for 2 hours. Remove the duck from the cooking liquid and leave to cool.

When required, heat the oil in a wok or deep-fryer. When hot, place the duck gently in the oil and fry for 10-11 minutes. Drain well and serve.

Link to My Post on China:

Cuisine:  Chinese

Main Ingredient:  Duck

Stir Fried Green and Red Peppers (China)


1 large or 2 small green peppers (capsicum), cored and seeded
1 large or 2 small red peppers (capsicum), cored and seeded
3 tbsp oil
1 tsp salt
1 tsp sugar


Cut the peppers into small diamond-shaped pieces.  If you use one or two orange peppers, the dish will be even more colorful.

Heat the oil in a hot wok or frying pan until it smokes.  Spread the oil with a scooper or spatula so that the cooking surface is well greased.  Add the peppers and stir-fry until each piece is coated with oil.  Add salt and sugar.

Continue stirring for about 1 minute and serve if you like your vegetables crunchy and crisp.

If not, you can cook them for another minute or so until the skin of the peppers becomes slightly wrinkled.  Add a little water if necessary during the last stage of cooking.

Link to My Post on China:

Cuisine:  Chinese

Main Ingredient:  Bell Peppers

File:China in Asia (+claims) (-mini map -rivers).svg

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