Stewed White Duck with Xia Qiao

Stewed White Duck with Xia Qiao

　　Origin: Jiangxi, China. History: It is said that Stewed White Duck with Xia Qiao originated during the Three Kingdoms period. Zhou Yu, the military commander of the Eastern Wu Kingdom, stationed his troops in Chaisang. His wife, Xia Qiao, once stewed a nourishing dish using white duck along with cordyceps and eupatorium, which was served to Zhou Yu. At that time, it was called “Chaisang Duck.” Later, it became known as Stewed White Duck with Xia Qiao and developed into a traditional famous dish of Jiujiang. Features: Made with white duck and cordyceps. The finished dish has a rich and thick broth, tender and falling-off-the-bone meat, fragrant, richly flavored, and nutritious. Cooking Method: The white duck is slaughtered, cleaned, briefly blanched in boiling water to remove blood foam, then placed in an earthenware pot or clay pot. Add cleaned cordyceps, eupatorium, ginger chunks, scallion knots, Shaoxing wine, and water. Bring to a boil, then simmer over low heat until the duck meat is tender and the broth is rich and thick. (Xinyu)