Dishes cooked with master stock are collectively known as "lou mei/lu wei 滷味", and this technique originated in the Chiu Chow (Teochew) area in Guangdong province. However, lou mei spread to other parts of southern China, which is why it can often be found in Cantonese restaurants around the world.
The most famous lou mei dish is braised goose in master stock, but for some frustrating reason goose is not easy to get hold of in Blighty. Mama Chen presents you with a variety of different braised duck wings, necks or hearts/gizzards.
(Sorry for the not so appealing photo, don't have any pretty photos on hands at the moment).
Duck, Water, Soy Sauce(Water, Salt, Soybeans, Sugar, Wheat Flour, Flavour Enhancers E631, E627), Sugar, Salt, Ginger, Spring Onion, Sichuan Peppercorns, Fennel Seeds, Star Anise, Cassia Bark, Dried Ginger, Dried Fruit Fructus Tsaoko, Cloves, Dried Tangerine Peel, Liquorice Root.
Keep refrigerated and consume within 7 days, or frozen for few months. Simmer the pouch for 5-10 minutes. Best paired with Mama Chen's Chiu Chow Chilli Oil.
Alternatively deep fried until golden crispy, sprinkle with five spiced power, white pepper powder and salt. This is a famous Taiwanese night market variation.
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