Lo Soi Duck

A simple preparation, transformed into a classic treasure by the 'lo soi' which is a stock-sauce or mother sauce, once made, may be kept and used indefinitely, over and over, through the years, replenished by the poultry and . seasonings that are cooked in it. This duck dish has a deep and intense flavor and is an enjoyable meal.


Ingredients:

Mother Sauce:

3 pieces of cinnamon sticks - 3" long

3 pieces eight-star anise

3/4 tsp sichuan peppercorns

3/4 tsp whole cloves

2 tsps fennel seeds

1 whole nutmeg

8 pieces licorice root

1 piece fresh ginger - 3" long, lightly smashed

4 pieces galangal 2" long, lightly smashed

1 1/2 quarts chicken stock

1 1/2 quarts cold water

2 1/2 cups thick dark soya sauce

1 1/2 cups light soya sauce

1/4 cup Mui Kwai/Rose Wine

1 lb rock sugar

1 duck - 5 pounds or more

Method:

To make the mother sauce:

Wrap all the spices, from cinnamon to galangal, in cheesecloth and sew close.

In a large, covered stockpot, bring the water, chicken,spice package and bring to a boil over high heat. Reduce the heat, leave the lid cracked, and simmer for 3 hours.

Add the soya sauces, rose wine and rock sugar and raise the heat back to high and bring to a boil. Stir to make certain all ingredients are blended and the sugar is dissolved.

The sauce is ready for use.

To cook the duck with the mother sauce:

Place a rack at the bottom of a large pot. Place the duck on the rack. Pour in the mother sauce. The duck should be completely immersed. Cover the pot, raise the heat to high, and bring to a boil. Reduce the heat, leave the lid cracked, and simmer for `1 3/4 to 2 hours, turning the duck 2 or 3 times.

Turn off the heat and cover the pot. Allow the duck to rest in the liquid for 30 minutes. Remove the duck, cut into bite-sized pieces and serve warm.

A chicken may be cooked in this as well, with no alteration of the recipe and tofu or hard-boiled eggs can be steeped in this sauce too.