Stewed Duck Wings

Nice cooling weather to enjoy a pot of hearty stew dish! Actually I'm the only one at home whom enjoy duck meat. So instead of just stewing duck wings, I added extra ingredients like beancurd, egg boiled eggs and shiitake mushroom just for them....I can have all the duck wings! ^0^

Fresh duck wings

Garlic, galangal, rock sugar, star anise, cinnamon

side condiments : beancurd, hardboiled egg, dried mushroom

Ingredient

• 8 fresh duck wings
• 6 hardboiled eggs
• 10 dried mushrooms, softened
• 1 firm beancurd, cubed

Stew Sauce

• 1 bulb garlic
• 6 slices blue ginger
• 2 star anise
• 1 cinnamon stick
• 2 stick rock sugar 冰片糖
• 3 stalks spring onion
• 3 tbsp hua tiao jiu
• 1 tsp white pepper
• 125ml light soy sauce
• 2 tbsp dark soy sauce
• 5 cups water

Method

1. Clean duck wings and remove any feather tips. Cut and discard the wing tips.
2. Place all stew sauce ingredients in a casserole. Cover and boil for 15 mins.
3. Add in duck wings and stir to mix well. Bring to boil. Cover the pot partially and let it simmer for 30 mins.
4. Add in eggs, mushroom & beancurd. Simmer for another 5 mins. 
5. Turn off heat, cover the pot and let the mixture steep for a while before serving.