Vịt Nấu Chao Nhanh (Quick Fermented Tofu Duck Stew)
75% chuẩn vị · Vietnamese
A simplified and quicker version of the classic Vịt Nấu Chao, perfect for weeknights. It uses pre-cut duck pieces and streamlines the cooking process while retaining the signature fermented tofu flavor.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Duck Breast or Thighs500g, cut into bite-sized pieces
- Fermented Bean Curd (Chao)3-4 cubes
- Taro Root150g, peeled and cubed
- Garlic3 cloves, minced
- Shallots1, minced
- Fish Sauce2 tablespoons
- Sugar1 teaspoon
- Vegetable Oil1 tablespoon
- Water or Chicken Broth750ml
- Saltto taste
- Black Pepperto taste
- Scallionsfor garnish, chopped
Các bước
- 1
In a bowl, combine duck pieces with minced garlic, shallots, fish sauce, sugar, salt, and pepper. Marinate for 15 minutes.
- 2
Mash the fermented bean curd (chao) with a tablespoon of water.
- 3
Heat vegetable oil in a pot over medium-high heat. Add the marinated duck and sear until lightly browned.
- 4
Stir in the mashed chao paste and cook for 1 minute until fragrant.
- 5
Pour in water or chicken broth. Add the cubed taro. Bring to a boil, then reduce heat.
- 6
Simmer, covered, for 30-40 minutes, or until duck is tender and taro is cooked through.
- 7
Adjust seasoning with salt and pepper if needed.
- 8
Serve hot, garnished with chopped scallions.
