Simple life...

Ingredients: ------------- 1 kg Duck Wings 1 kg Duck Feet Few Slices of Ginger Dark Soya Sauce Fish Sauce A little bit of sugar (for thickening the soup) 2 tablespoon of Shaoxing Wine Sesame Oil Claypot Method: ------------- Boil hot water and place in all the duck wings and feet to clean away the dirty blood. Heat up the claypot and fry the ginger slices with sesame oil till fragrant. Pour in all the duck wings and feet. Add in the dark soya sauce, fish sauce, sugar and boil it over high heat for about 30 minutes. Turn to low heat and continue braising for 3 hours till the meat becomes tender and soft. Add in the Shaoxing wine and continue on high heat for about 10 minutes more. The dish is ready to be served.

Ingredient A: ---------------- 1 duck (about 1.8kg) 100ml Chinese Shaoxing wine 3000ml water (or enough to submerge the whole duck) Ingredient B: ---------------- 80g pepprcorns (crushed) 40g Dang gui 20g star anises 10g cloves 100g fresh galangal (sliced) 10 blades pandan leaf Seasoning: ------------- 1 tbsp MSG (optional) 80ml fish sauce (Reduce the amount if necessary) Salt to taste Sauce (optional): -------------------- 6 tbsp lime juice 100g chopped garlic 1 stalk fresh coriander (chopped) 2 tbsp fish sauce 2-3 chillies (chopped) 1/2 tbsp MSG (optional) 1/2 tsp pepper 2 tbsp sugar Method: ---------- 1) Cut the duck into half, blanch into hot water. Remove and keep aside. 2) Pour the water into a deep pot, add in all ingredients B, bring to boil. Cook for about 10 minutes, pour in Shaoxing wine and seasoning, continue to cook for further 5 minutes. 3) Place in duck, covered and stew over a low heat for approximately 90 minutes. Remove the duck, l...