Recipe for Duck and Chestnut Stew 
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Yield:
1
Ingredients:
Amount Ingredient
400 gm duck - chop into fairly big pieces
----------------- For seasoning: ----------------
1/2 tsp light soy sauce
1 dsh pepper
1 dsh Chinese five spice powder
1 pch salt
1/2 tsp dark soy sauce
100 gm shelled dried chestnuts
12 x piece dried black mushrooms soak
12 x piece button mushrooms
2 tbl oil
1 tsp sesame oil
Cooking wine
----------------- For sauce: ----------------
I tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/4 tsp pepper
1/2 tsp chicken stock granules
Instructions:
Instructions: Method:
SEASON duck for at least 30 minutes. Boil chestnuts for 10 minutes and drain well. Deep-fry chestnuts for 2-3 minutes. Drain. Reheat oil and deep-fry duck pieces until golden brown.

Heat claypot with oil and sesame oil and lightly brown ginger and garlic until fragrant. Put in soya bean paste and fry until fragrant. Add cooking wine. Add duck pieces and chestnuts. Toss until they are well coated with ingredients.

Pour in sauce ingredients. Bring to a boil, then lower heat and simmer for 1 1/2 hours. Add both types of mushrooms and simmer for 15-20 minutes or until duck is tender and gravy thickens.

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