马来西亚姜母鸭 / 姜芽鸭 Ginger Duck Stew｜去腥不柴的小秘诀! 鸭肉软嫩入味, 超下饭！(Cook Plan)

这道马来西亚风味的姜母鸭（也称姜芽鸭），也是客家人的经典料理之一。
今天透过这支影片，我会详细分享如何处理鸭肉，做到去腥不柴、软嫩入味!
让你在家也能轻松煮出餐馆的味道! 只要掌握几个关键的步骤，新手也能煮出香气十足、超下饭的一道家常好菜！

📌 本影片重点：
食材准备与调味小技巧
如何处理鸭肉才不会腥？
怎么炖煮才能让鸭肉软嫩入味？

This is a Malaysian-style Ginger Duck Stew is a dish that’s close to the hearts of many Hakka families.
I’ll show you exactly how I prepare the duck to remove the gamey taste and make it tender, juicy, and full of flavour.Follow along, and you’ll be able to recreate this cozy, delicious dish at home — just like the kind you'd get at a restaurant!

📌 Key points in this video:
Preparing ingredients and seasoning tips
How to properly handle the duck to remove the gamey smell
How to stew the duck to make it tender and flavourful

食材 Ingredients:
🔹鸭腿 Duck Leg (600g+-)
🔹老姜 Old Ginger (60g)
🔹一整颗蒜头 a whole bulb of garlic
🔹适量清水 an appropriate amount of Water

调味料 Seasonings:
🔹生抽 Soy Sauce (2-3汤匙/tablespoon)
🔹蚝油 Oyster Sauce (1汤匙/tablespoon)
🔹五香粉 Five Spice Powder (1茶匙/teaspoon)
🔹少许胡椒粉 a little White Pepper
🔹黑酱油 Dark Soy Sauce (1茶匙/teaspoon)
🔹白糖 Sugar (半茶匙/½ teaspoon)
🔹绍兴酒/姜酒 Shaoxing Wine or Ginger Wine
🔺调味料可自行调整! Seasonings can be adjusted to taste.

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   / @cookplansharing  
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#姜母鸭 #马来西亚美食 #GingerDuckStew #HakkaCuisine #HomeCooking