Ingredients
250 g duck breast (about 1/2 lb), 100 g cooked ham (about 3.5 oz), 1 egg white.
Seasonings
15 g scallions (chopped), 1/2 teaspoon each salt and chicken bouillon powder, 1 teaspoon Shaoxing wine, 70 g (about 1/3 cup) chicken broth, and to taste water starch slurry and lard.
Steps
1. Rinse the duck breast, cut into cubes, mix with cooking wine, salt, and egg white, then coat evenly with water starch; cut the ham into cubes.
2. Place a wok over high heat, add lard and heat to 140°C (285°F), then add the marinated duck cubes and stir gently to separate and cook through; remove with a slotted spoon and drain the oil.
3. Heat a small amount of oil in the wok, add scallions, ham cubes, duck cubes, cooking wine, chicken broth, and chicken bouillon, stir-fry until evenly combined and well-seasoned, then thicken with a thin cornstarch slurry, drizzle with lard, and serve.