Mì Vịt Tiềm Kiểu Hoa (Chinese-Style Braised Duck Noodles)
85% chuẩn vị · Vietnamese/Chinese Fusion
A variation of Mì Vịt Tiềm with a stronger emphasis on Chinese braising techniques and ingredients, resulting in a deeply savory and complex broth, often served with thicker noodles.
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
- Whole duck1 (about 3-4 lbs)
- Thick wheat noodles1 lb
- Star anise5
- Cinnamon stick2
- Bay leaves3
- Dried shiitake mushrooms1/2 cup
- Ginger3 inch piece
- Garlic6 cloves
- Shaoxing wine1/4 cup
- Dark soy sauce1/2 cup
- Rock sugar2 tbsp
- Water10 cups
- Saltto taste
- Black pepperto taste
- Bok choyfor garnish
- Toasted sesame seedsfor garnish
Các bước
- 1
Clean and cut the whole duck into large pieces. Blanch duck pieces in boiling water for 5 minutes, then rinse under cold water.
- 2
Soak dried shiitake mushrooms in warm water until softened. Reserve the soaking liquid.
- 3
In a large pot or Dutch oven, sear duck pieces until browned. Remove duck.
- 4
Add star anise, cinnamon sticks, bay leaves, sliced ginger, and crushed garlic to the pot. Sauté briefly.
- 5
Return duck to the pot. Add Shaoxing wine, dark soy sauce, rock sugar, water, and the reserved mushroom soaking liquid (strained). Add the rehydrated shiitake mushrooms.
- 6
Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until duck is very tender.
- 7
Remove duck and mushrooms. Strain the broth and season with salt and pepper. Keep broth warm.
- 8
Cook wheat noodles according to package directions. Drain well.
- 9
Blanch bok choy leaves briefly.
- 10
To serve, place noodles in bowls. Ladle hot broth over the noodles. Top with braised duck pieces, shiitake mushrooms, blanched bok choy, and a sprinkle of toasted sesame seeds.
