- 1 whole itik
- 1 tbsp dark mushroom soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sesame oil
- 1 tbsp chicken powder
- 1 tsp black peppercorn
- 1 tsp salt
- ½ cup soy sauce
- 1 cup white sugar
- 10 pcs star anise
- 2 pcs bay leaf
- 100g mire poix
- 50g cornstarch
- 2 liters water
- oil for deep frying
- spring onion for garnish
- Have ready deep stock pot. Pour water, dark mushroom soy sauce, soy sauce, oyster sauce, sesame oil, chicken powder, star anise, mirepoix, white sugar, salt and pepper and bay leaf.
- Add itik and simmer for 1 hour, take out from the stock and drain.
- Deep fry drained itik and set aside.
- In separate pan, simmer itik stock, thicken with cornstarch and adjust seasoning with sugar, salt and pepper.
- Cut itik into portion sizes and garnish with spring onion.
Source: Kusina 101
Share It To Your Friends!
Loading...
