Ingredients
250 g (about 1/2 lb) boneless duck meat, 50 g (about 1.75 oz) bread, 15 g (about 1/2 oz) sliced button mushrooms, 10 g (about 1/3 oz) green peas, 1 egg white.
Seasonings
to taste: minced scallion, minced ginger, fine salt, chicken bouillon, cooking wine, chicken broth, cornstarch, cornstarch slurry, chicken fat, and vegetable oil.
Steps
1. Slice the bread and deep-fry until golden; slice the duck meat, mix with salt, egg white, and cornstarch, then slide through oil until 80% cooked, remove and drain.
2. Place the pan over heat, add oil and heat until hot, then add minced scallions and ginger, sizzling until fragrant. Stir in cooking wine, chicken broth, chicken bouillon, and salt to taste.
3. Add the duck slices, mushrooms, and green peas, stir-frying a few times. Thicken with a cornstarch slurry, drizzle with chicken fat, then remove from the wok and pour over the fried bread slices.