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Ingredients :
6 dried scallops
75 g garlic
250 g roast duck breast
150 g spinach
2 tablespoons oil
Salt to taste
Seasonings
1/2 teaspoon of sesame oil
1 tablespoon soy sauce
1/4 teaspoon sugar
1 tablespoon oyster sauce
1 teaspoon cornstarch
2 teaspoons rice wine
Method :
Soak the scallops in clean water for 4
hours before steaming for 30 minutes. Heat a wok wit oil and saute the
garlic until golden brown. Cut the duck breast into
12 slices with skin attached, and arrange the meat in a big bowl
with the skin to the bottom of the bowl. Add a layer of scallops
and finally the garlic. Steam for 45 minutes. Fry the spinach with a
little salt to taste and oil and spread it out on a plate. Put the roast duck,
scallops and garlic on top of the spinach and reserve the gravy. Boil the gravy from the
bottom of the bowl in a pan. Add the seasonings and
stir into a sauce. Pour the sauce over the
dish and serve immediately while still hot.
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