Crispy Itik in Peking Sauce Recipe
by Chef Boy Logro
Ingredients:
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
Instructions:
1. 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.
2. Add itik and simmer for 1 hour, take out from the stock and drain.
3. Deep fry drained itik and set aside.
4. In separate pan, simmer itik stock, thicken with cornstarch and adjust seasoning with sugar, salt and pepper.
5. Cut itik into portion sizes and garnish with spring onion.
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