"Low Ak" (Braised Duck)

Ingredients:
Duck - chop into pieces
Garlic - shredded
Young Ginger - sliced
Soy bean (dao jiao) - 5 table spoon (chopped)
Oil - 3 table spoon
Sugar - 1 teaspoon
Dark soy sauce - 1 table spoon
Water

How to cook:
1) Heat up the wok. Add oil in wok, add ginger to fry till light golden brown. Then add garlic to fry till golden color and smell good, and add soy bean and stir for 1 minute and monitor it to avoid overcooked.

2) Add duck and dark soy sauce into the wok, keep stirring till the duck is cooked. Add water, till it cover the duck.

3) Turn the fire to medium and stir a bit for 1 minute. Then turn to small fire and cover with lid to braise the duck. Add the sugar now.

4) You may want to come back every 15 min to stir a bit, not too much, to make sure the base it not stick to the wok. You will see the water getting less.

5) Check the duck meat by using one chopstick, poke it and see whether it's easy to penetrate. If it's easily to be penetrated, meaning it's cooked!

6) Try a bit the gravy and make sure it's the taste you like. Ready to scoop on plate and time to serve!


PS:
1) Cook the duck together with the skin, so it taste even better. Although the skin will produce more oil later on, but you can take out the oil later if you do not like too much oil.
2) Adjust the soy bean, as it's salty. So you can adjust it to the level you like.
3) You may want to use soy bean paste, it's ok. But I prefer using soy bean, which still have the soy bean pieces soaked in the paste when you take out from the bottle. Chop it and it may be a credit to your gravy.
4) Using chopstick to test the meat is what my mom taught me, you may try other method as you like!
5) Beware of the fire when you stir the garlic and soy bean paste, you need to stir fast to avoid overcooked. Or else, it will taste bitter at the end ~


Enjoy!