Authentic Asian Sauces
Duck Breast with Yellow Fungus and Quail Eggs in Taro Nest
What you’ll need
Ingredients
- 7 ⅘ oz. duck breast [diced]
- 3 ⅕ oz. king oyster mushroom [diced]
- 6 pcs. quail eggs [steamed, peeled]
- 1 ½ oz. red, green and yellow bell peppers [chopped]
- 1 lb. taro
- ⅖ oz. dried yellow fungus [chopped]
- 1 tsp. Lee Kum Kee Minced Ginger
Marinade
- 2 ½ tsp. Lee Kum Kee Seasoned Soy Sauce for Seafood
- ½ tsp. cornstarch
Seasoning
- Seasoning Mix for Quail Eggs:
- ⅓ cup Lee Kum Kee Seasoned Soy Sauce for Seafood
- ⅔ cup water
- Seasoning Mix:
- 1 Tbsp. Lee Kum Kee Seasoned Soy Sauce for Seafood
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- ½ tsp. Lee Kum Kee Premium Bouillon Powder Flavored With Chicken (No MSG Added)
- A little cornstarch slurry
Made with
Lee Kum Kee products
How to make it
-
Peel the taro and shred it into thin strips. Fry the taro strips to form a nest-shaped basket.
-
Soak the dried yellow fungus in water until soft. Cook the yellow fungus in boiling water until fully cooked and drain.
-
Prepare the seasoning mix for quail eggs. Cook and bring it to a boil. Put in the quail eggs and simmer for 15 minutes.
-
Marinate the duck breast for 10 minutes using the marinade.
-
Heat the wok over medium-high heat to 356°F, par-fry the duck breast until medium-well and drain out the excess oil. Heat the wok again and fry the king oyster mushroom until golden brown then drain.
-
Heat the wok, sauté the minced garlic until fragrant. Add the yellow fungus, duck breast, king oyster mushroom and seasoning mix and stir fry well. Add the quail eggs and mix well. Put everything into the nest and serve.
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