{"id":1071,"date":"2012-11-16T10:30:26","date_gmt":"2012-11-16T02:30:26","guid":{"rendered":"http:\/\/letscookchinesefood.com\/?p=1071"},"modified":"2015-05-22T15:00:10","modified_gmt":"2015-05-22T07:00:10","slug":"chinese-recipe-stewed-preserved-duck-with-taro","status":"publish","type":"post","link":"https:\/\/letscookchinesefood.com\/en\/chinese-recipe-stewed-preserved-duck-with-taro\/","title":{"rendered":"Chinese Recipe : Stewed Preserved Duck with Taro"},"content":{"rendered":"

<\/p>\n

\"\"<\/a><\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n\n\n\n\n\n\n\n\n
\u00a0Taro (Tips : Choose light weight Taro)
<\/span><\/td>\n		\u00a0700g<\/span><\/td>\n<\/tr>\n
\u00a0Chinese Preserved Duck Thigh<\/span><\/td>\n\u00a01 piece<\/span><\/td>\n<\/tr>\n
\u00a0Green garlic<\/span><\/td>\n\u00a01 sprig<\/span><\/td>\n<\/tr>\n
\u00a0Ginger (Pounded)<\/span><\/td>\n\u00a01 slice<\/span><\/td>\n<\/tr>\n
\u00a0Oil<\/span><\/td>\n\u00a01 tbsp<\/span><\/td>\n<\/tr>\n
\u00a0Water<\/span><\/td>\n\u00a0for Stewing<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0\"\"<\/a><\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

1. Cut Taro in pieces, Green Garlic in section and pound the ginger.<\/span><\/p>\n


<\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n

2. Rinse the Chinese preserved duck thigh. Boil it in boiling water for 1 minute.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

3. Heat 1 tbsp of oil in pot. Saute the Green Garlic and Ginger. Then, add Taro.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

4. Add water to almost cover all Taro. Cut the Duck thigh in pieces and place the duck thigh on top.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

5. Turn the heat to high until boiling. Then, turn it to medium until the Taro soft (within 30 minutes). In the meantime, stir all ingredients in every 5 minutes. And try to use a chopstick to insert into taro. Taro is well done if a chopstick is able to insert into taro. Boil for a bit longer if you prefer the Taro is softer. And finally most of the water will be absorbed by Taro.
<\/span><\/p>\n


<\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n

6. Serve!<\/span><\/p>\n

 <\/p>\n

<\/p>","protected":false},"excerpt":{"rendered":"

\u00a0Taro (Tips : Choose light weight Taro) \u00a0700g \u00a0Chinese Preserved Duck Thigh \u00a01 piece \u00a0Green garlic \u00a01 sprig \u00a0Ginger (Pounded) \u00a01 slice \u00a0Oil \u00a01 tbsp \u00a0Water \u00a0for Stewing \u00a0 \u00a0 \u00a0 1. Cut Taro in pieces, Green Garlic in section and pound the ginger. 2. Rinse the Chinese preserved duck thigh. Boil it in boiling […]<\/p>\n","protected":false},"author":1,"featured_media":1075,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67,108],"tags":[53,396,397,395,398,700,401,404,402,400,405,407,399,406,403,408],"class_list":["post-1071","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-stew-","tag-chinese-recipe","tag-recipe-stewed-preserved-duck","tag-recipe-stewed-preserved-duck-with-taro","tag-recipe-taro","tag-stewed-preserved-duck-with-taro","tag-700","tag-401","tag-404","tag-402","tag-400","tag-405","tag-407","tag-399","tag-406","tag-403","tag-408"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1071","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/comments?post=1071"}],"version-history":[{"count":15,"href":"https:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1071\/revisions"}],"predecessor-version":[{"id":4580,"href":"https:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1071\/revisions\/4580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media\/1075"}],"wp:attachment":[{"href":"https:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media?parent=1071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/categories?post=1071"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/tags?post=1071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}