Pork and Duck Stew



  1. Heat a pan/wok, and add in Golden Bridge Waxed Pork when wok is hot. Lightly fry till fragrance is released.
  2. Add shallots, chili padi, coriander roots, and lightly toss the ingredients for 30 seconds.
  3. Add the scallops, caixin stems, brown sugar, white cabbage and lightly toss for another 30 seconds.
  4. Pour in the chicken broth. Turn the heat to medium and bring it to a boil, then turn down the heat to simmer for 10 minutes.
  5. Next, add in the mushrooms, fresh sea cucumber, Golden Bridge Waxed Duck leg, chicken wings, and let it simmer for another 20 to 25 minutes.
  6. After 20 to 25 minutes of simmering, add in soya sauce and pepper to taste. Turn off the heat. Ready to serve.

This recipe is suitable for:

  • 100 gram Golden Bridge Waxed Pork (pre-blanched in hot water for 3 minutes before use)
  • 1 pc Golden Bridge Waxed Duck Leg (pre-blanched in hot water for 3 minutes before use)
  • 8 pcs chicken wings (cut into half)
  • 5 pcs flower mushrooms (pre-soaked in warm water for 20 minutes to soften)
  • 2 tbsp dried small scallop (pre-soaked)
  • 180 gram fresh sea cucumber
  • 8 cai xin stems (cut to bite size)
  • 120 grams white long cabbage
  • 3 stalks coriander roots (lightly smashed)
  • 3 cups or 675ml light chicken broth
  • 5 pcs shallots (thinly sliced)
  • 2 to 3 pcs red or green chili padi
  • 1 tbsp brown sugar
  • 2 tbsp soya sauce
  • A pinch of white pepper

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