Home-Style Braised Duck Legs with Sesame and Scallions, Served with Dipping Sauce – The Flavor is Simply Delicious
Flavorings like lu hu (braised in soy sauce) are commonly used in Cantonese and Sichuan cuisines, as well as many local snacks. The ingredients include Sichuan peppercorns, star anise, Chinese cinnamon, ginger, cassia bark, cardamom, galangal, shikimawort, ginger, scallions, light soy sauce, dark soy sauce, and sugar. It takes several hours to braise properly. Many restaurants reuse the lu hu broth because they believe that the longer it's braised, the more delicious it becomes.
Lu hu has a wide range of uses; it can be used to braise various meats, eggs, or tofu. Today, we'll introduce a home-style version ofLu hu Duck LegsSprinkled with white sesame and scallions, paired with dipping sauce, the flavor is absolutely exquisite!
Ingredients & Materials:
Instructions:
1. Peel and slice ginger and set aside in a bowl.
2. Shred the Napa cabbage into strips.
3. Cut the red bell peppers into matchstick slices.
4. Evenly coat the chicken with salt and black pepper, and rub it for a while, marinate overnight.
5. Place garlic heads, dried scallion heads, ginger slices, garlic slices, star anise, Chinese cinnamon, black peppercorns, small fennel seeds, nutmeg powder, and coriander seeds in a kombu bag, seal tightly.
6. Place a clean earthenware pot with an appropriate amount of cold water, the marinated duck legs, and the spice bag. Add light soy sauce, dark soy sauce, chicken broth, and bring to a boil, then reduce the heat and simmer for 1.5 hours.
7. Mix chili flakes, minced garlic, honey, white vinegar, and chopped scallions for the dipping sauce.
8. Place the Napa cabbage strips in a dish, place the braised duck legs on top, sprinkle with an appropriate amount of white sesame and chopped scallions, and serve with the dipping sauce. Simple lu hu duck legs are ready!
