Bacon‐Wrapped Duck Liver with Water Chestnut and Scallion

Ingredients

  • 5 eggs, beaten
  • 3 cups [720 mL] water
  • 3⅓ cups [800 mL] cornstarch
  • ½ teaspoon [3 mL] garlic powder
  • Vegetable oil for cooking
  • 2 cups [480 mL] chicken stock
  • 2 whole garlic cloves, bruised, left intact
  • 1 scallion, tied in a knot
  • 8 ounces [225 g] chicken breast, diced
  • 8 ounces [225 g] pork loin, diced
  • 8 ounces [225 g] shrimp, peeled, deveined, and diced
  • 1 cup [240 mL] broth, reserved from preparing the meat and shrimp
  • ⅓ cup [80 mL] light brown sugar
  • 4 garlic cloves, minced
  • 1 tablespoon [15 mL] cornstarch, dissolved in 3 tablespoons [45 mL] soy sauce
  • 1 teaspoon [5 mL] sriracha sauce (see page 586)
  • 1 tablespoon [15 mL] vegetable oil
  • 2 tablespoons [30 mL] garlic, minced
  • 1 small onion, diced
  • 1 cup [240 mL] boiling potatoes, diced
  • ⅔ cup [160 mL] hearts of palm, shredded
  • ¼ cup [60 mL] cabbage, thinly shredded
  • 1 tablespoon [15 mL] fish sauce
  • ½ teaspoon [3 mL] black pepper
  • Salt and pepper to taste
  • 16 Boston lettuce leaves, washed and thoroughly dried

Description

Chow Favicon Chow
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