Spicy Three-Cup Duck Recipe
A popular dish with simple promotion and high customer acceptance.
In the traditional Hakka Three-Cup Duck recipe, Lee Kum Kee Premium Soy Sauce is essential. As consumer tastes evolve, traditional flavors no longer satisfy the mainstream younger crowd. This upgraded version, featuring Changde-style flavors, reimagines the classic dry-frying method by first marinating and then stir-frying. The result is a tender, crispy texture with a unique blend of marinated fragrance and Lee Kum Kee Chili Bean Sauce (Toban Djan). Its rich, fragrant, and spicy aroma brings a fresh, trendy twist to the classic Three-Cup Duck, setting a new standard in flavor.
What you’ll need
Ingredients
- 1 whole duck
- a little scallion
Seasoning
- 50g Lee Kum Kee Chili Bean Sauce (Toban Djan)
- 50g Lee Kum Kee Premium Soy Sauce
- 50g Lee Kum Kee Seasoned Mature Vinegar
- 50g cooking wine
- moderate amount of oil
- moderate amount of Chinese marinade sauce
Made with
Lee Kum Kee products
How to make it
-
Remove the internal organs of the duck (if any) and clean the duck.
-
Bring a pot of Chinese marinade sauce to a boil, then add the duck. Simmer over medium heat for about 30 minutes until the duck is tender and fully cooked.
-
Cut the duck into pieces, then fry both sides in a hot pan until golden. Add the seasoning sauces and bring to a boil over high heat and cook until the flavors are well absorbed.
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