Perilla Leaf And Duck's Meat Hot Pot

Unilever Food Solutions

Recipe detail information Perilla Leaf And Duck's Meat Hot Pot

Yield

4 persons

Ingredients (4 persons) Amount

Measure

Name

700.00

g

Th t v t

10.00

g

Red fermented soya bean

15.00

g

Chao tr ng

100.00

g

Khoai môn cao

100.00

g

Lá tía tô

400.00

g

C i b xanh, t n ô (c i cúc)

50.00

g

Onion

5.00

g

Chili Paste

50.00

g

Bean curd sheets

20.00

g

Ginger

10.00

g

Green Onion

15.00

g

Knorr Chicken Powder - 6 x 1 kg

10.00

g

Knorr Pork Broth Base - 6 x 1.5 kg

10.00

g

Sugar

10.00

ml

Dark Soy Sauce

5.00

g

Annatto Seed Oil

1

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

03.08.2017

Unilever Food Solutions

Recipe detail information

15.00

l

N c dùng

Preparation Preparation: • Marinate duck meat with dark soy sauce. Heat the oil in deep skillet over medium-high heat; add duck meat, skin side down and cook until golden brown on both sides. Chop the meat into bite-size pieces. • Thinly slice taro and fry until golden brown • Slightly fry curd bean sheets, slightly boil egg noodles • Place all perilla leafs, mustard greens and garlard chrysanthemums on a tray • Stock: whisk 1,5 l water and 10 g Knorr Pork Broth Base together until smooth • Stir-fry shallots, gingers, chopped chilies, onion until fragrant; season with 15 g Knorr chicken powder, sugar, fermented soya bean, annatto and chili paste to taste; then add all stock and taro and stew until cook, tender • Place the meat on hot pot; add taro and bean curd sheets, spring onions. Serve with mustard greens, garlard chrysanthemums and egg noodles

2

© 2017 Unilever Food Solutions service.unileverfoodsolutions.com

03.08.2017