Ingredients:
- 2 - 2 1/2 lb (1 - 1 1/4 kg), take out soy sauce duck wings;
- 1 piece ginger, about 2 oz (60 g), peel, crash and rough chop;
- 1 tablespoon vegetable oil;
- 10 slices fried tofu;
- 15 - 20 Shiitake mushrooms, soaking for 30 minutes or more;
- 3/4 cup (180 ml) water from soaking mushrooms;
- 1 head Chinese cabbage, about 1 lb (500 g), clean and cut to smaller pieces;
- 1/2 tablespoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
- Sea salt.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/4 cup (60 ml) water;
- 1/2 tablespoon liquid aminos;
- 1 tablespoon dark soy.
Recipe:
Serving for 4
- Clean Chinese cabbage, cut to smaller pieces;
- Branch Chinese cabbage in 1 1/2 cup (360 ml) boiling water for 5 minutes;
- Add 1/2 tablespoon vegetable oil to the Chinese clay pot over medium heat;
- Add duck wings, feet and etc.;
- Top with ginger and 1/2 tablespoon liquid aminos;
- Add 3/4 cup (180 ml) water from soaking the Shiitake mushrooms;
- Cover and cook for 20 minutes;
- Add Shiitake mushrooms, fried tofu and 1/4 cup (60 ml) water if needed;
- Cover and cook for another 15 minutes or until it is tender;
- Stir in thickening sauce;
- When it comes back to a boil, add Chinese cabbage;
- Plate, serve hot.