“Americans fell in love with Chinese food not because of its gastronomic excellence, but because of its affordability and convenience. They preferred the quick and simple dishes of China while shunning its haute cuisine.” I was reading this book Chop Suey, USA: The Story of Chinese Food in America and these lines sum up the Chinese food history and its success. Not only here in America, but Chinese Food has been sprinkling its flavors over many countries with its variety and scope for something more. Their food is like a painting, which, though complete and beautiful, gives space to add something more. This is what people around the world have been doing for many years. Every country gives its own touch to the already delicious Chinese food. There are a few factors which give Chinese Food its uniqueness. The Chinese philosophy of utilizing each and every part of the plant or the animal for cooking gives a diverse and new list of recipes.
Divided into many geographical areas, people in China use wheat for noodles and southern China has more seafood in its menu. No wonder, dishes like Cantonese Roast Duck which shining reddish brown treat, is a an authentic recipe portraying the real county’s taste. This dish is one of the most popular Chinese dishes. Sesame chicken is another sweet, deep fried chicken dish dressed with vinegar and cornstarch. Ironically native Chinese will not prefer this dish for it’s sweetness I guess. If you are into mellow spices then Sweet and Sour Pork is your Chinese thing. Pan fried chicken with sauce a mix of fruits and spices gives it a sweet and sour taste. Even the health conscious stars in Hollywood devour this. Orange Chicken is again an American Chinese dish which found its way to other countries via tongue. Coated with orange flavored sauce is an ecstasy. Today let’s start with the shining reddish brown Cantonese Roast Duck.
2 teaspoons Salt,
4 tablespoons Honey,
2 kg Oven-ready Duck,
1 tablespoon Rice Vinegar,
1/2 teaspoon Red Food Color (Optional).
For the Stuffing:-
1 tablespoon Oil,
1 tablespoon Caster Sugar,
1 tablespoon Hoisin Sauce,
2 teaspoons Five-spice Powder,
1 tablespoon Yellow Bean Sauce,
2 tablespoons Chinese Rice Wine,
1 teaspoon chopped Ginger Root,
1 tablespoon chopped Spring Onion.
1. Clean the duck. Remove wings and fat inside the vent. Blanch it in boiling water pot for 10 minutes. Dry and rub duck with salt. Tie the neck with string.
2. Now make the stuffing. Heat oil in a pan. Add all the ingredients. Bring to boil. Pour this mixture into cavity of the duck. Sew it properly.
3. take a small bowl and mix in warm water, honey, vinegar and red food coloring. Brush it all over the duck, giving several coatings. Hang the duck up with the head down using an S–shaped hook. Keep as such for 5 hours.
4. For cooking, heat the oven to 400 D.F. Hang the duck head down, on top rack. Keep a tray of boiling water at the bottom of oven. Reduce the heat to 350 D.F after 30 minutes. Take the duck out of oven. Cool for 5 minutes.
5. Serve hot with additional honey coating!
Enjoy the treat!