Ingredients
300 g duck breast, 5 g fresh jasmine flowers, 1 egg white.
Seasonings
5 g each of minced scallion and ginger, 1/2 teaspoon each of salt and chicken bouillon powder, 1/2 tablespoon of Shaoxing wine, 3 tablespoons of chicken stock, cornstarch and water slurry as needed, and 700 g (about 1 1/2 lb) of lard (about 30 g will be absorbed).
Steps
1. Rinse the duck breast and slice it thinly. Mix with salt, egg white, and cornstarch to coat evenly, then slide the slices into warm oil to cook through. Remove and drain excess oil.
2. Place the pan over heat, add lard and heat until hot, then sizzle the scallion and ginger in the oil, add cooking wine, pour in the chicken broth, and bring to a boil.
3. Add salt and chicken bouillon, then add the duck slices and stir-fry until evenly seasoned. Sprinkle with jasmine flowers and stir-fry a few more times before removing from the wok and plating.