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https://thewoksoflife.com/chinese-roast-duck/
Submission Tags: falconsandbox
Submission: On October 02 via api from US — Scanned from DE
Submission Tags: falconsandbox
Submission: On October 02 via api from US — Scanned from DE
Form analysis 9 forms found in the DOM
GET https://thewoksoflife.com/
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</form>GET https://thewoksoflife.com/
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Home Recipes Chicken & Poultry Chinese Roast Duck
CHINESE ROAST DUCK
by: Bill
25 Comments
Jump to Recipe
Posted:1/11/2024Updated:4/18/2024
“A Chinese Roast Duck.” Those roast ducks glistening suspended in Chinatown
windows across the globe are iconic. They’re a culinary masterpiece—admittedly
an intimidating one to pull off at home. As you can imagine, we’ve gotten so
many questions over the years—“do we have a Cantonese roast duck recipe?” As of
last fall, when our cookbook came out, the answer has been a resounding YES!
Understandably, you’ve probably got lots and lots of questions, so we decided to
post this recipe and do a deeper dive on the ins and outs of making a Chinese
roast duck at home. We’ve got step-by-step photos—and a full VIDEO to walk you
through it.
CHINESE ROAST DUCK: DIFFERENT TYPES!
Most people who come to us are looking for a “Chinese Roast Duck.” There are two
kinds of Chinese roast duck, which differ a lot in their flavor, preparation,
and what regions of China they come from:
Chinese Roast Duck
Finally, a recipe for those incredible Chinese roast ducks hanging in Chinatown
windows! It's the best roast duck we've had—worth the effort! (Music: Some/Hara
Noda/epidemicsound.com)
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1. Peking duck: Peking duck doesn’t actually involve much seasoning, because
the star of the show is the crispy skin. Served with mandarin pancakes or
lotus leaf buns, hoisin sauce, scallions, cucumbers, and sometimes
cantaloupe shreds, it’s an iconic dish, but not what we’re talking about
today. This dish is a famous Beijing / northern Chinese delicacy. When
Kaitlin was young, this was her often requested birthday meal that we would
eat at our favorite restaurant in New Jersey (sadly, it changed hands a few
times and is now closed).
2. Cantonese roast duck: This is what has brought us here today. It’s the
Chinese roast duck that we eat most often, and a crown jewel in the genre of
Hong Kong-style roast meats or siu mei, which includes other favorites like
Cantonese crispy roast pork (siu yuk), Char siu, and Soy Sauce Chicken. It’s
got tons more flavor than a Peking Duck, which instead relies on hoisin
sauce as a condiment. There are layers and layers of flavor from a
water/vinegar bath and two marinades for the cavity—one that is a seasoning
paste and one that is a cooked, cooled sauce. There are flavors of five
spice, scallion, garlic, ginger, bean sauce, oyster sauce, and fermented
bean curd. In other words, one umami heavy hitter after another!!!
BEST CHINESE ROAST DUCK RECIPE
When I think about this recipe, I can’t help but do a little dance, because it’s
SO tasty.
I spent many, many hours (and ducks) perfecting this recipe, and it’s designed
to be extremely tasty—i.e., plenty of salt, five spice, sand ginger powder (the
secret ingredient!), ground bean sauce, and so many other yummy things.
Watch our complete recipe tutorial over on our Youtube channel. And don’t forget
to like and subscribe if you enjoy our cooking videos :)
In fact, it’s THE best Cantonese roast duck we’ve ever eaten.
It’s probably rivaled only by the excellent roast meat we had in Hong Kong at
the legendary Joy Hing, a Cantonese siu mei spot that has been open since the
later part of the Qing Dynasty. (Okay, so the Qing Dynasty ended in 1914, but
that’s still crazy to think about, considering the Qing Dynasty began in
1636!!!!)
My buddy Dennis and my cousin Ed each tested this recipe while I was developing
it—so I know that it’s possible to do at home! Both told me that it was
definitely worth the effort.
GET MORE INFO FROM OUR COOKBOOK!
This recipe was originally shared in our cookbook, The Woks of Life: Recipes to
Know and Love from a Chinese American Family. We wanted to make the recipe
available on the blog to encourage people to make it, but if you have the
cookbook, there are also step-by-step photos for carving the duck. You can
purchase it from your favorite bookseller!
If you’re in the U.S., get your copy from any of the retailers below, or your
local bookstore!
Pearl River Mart
Mala Market
Strand Books
Bookshop.org
Books A Million
IndieBound
Barnes & Noble
Amazon
Target
Want a signed copy? The following independent bookstores have limited numbers.
Check to see if they still have one in stock, and get it shipped to you:
Now Serving (LA)
Book Larder (Seattle)
Omnivore Books (SF)
Kitchen Arts & Letters (NYC)
Yu & Me Books (NYC)
If you live outside the U.S., check Amazon in your home country, or try the
links below, where we’ve seen the book available internationally. It’s also
available as an eBook!
Australian Retailers
Blackwell’s (UK)
Wordery
Better World Books
WHERE TO BUY A WHOLE DUCK
Depending on where you find it, a whole Pekin duck (the most common American
breed of duck) can be a bit pricey.
In NYC Chinatown, a whole roast duck is about $45. So, is this a money saving
recipe? Truthfully—not necessarily.
Is this a recipe for the ultimate discerning cook who wants only the tastiest,
most flavorsome results, and a little extracurricular kitchen challenge? Yes.
That said, let’s move on to the finer points of buying a whole duck. The duck
breed you’re looking for is the Pekin duck (easy enough to remember, given the
fame of Peking duck).
You’ll want the plumpest duck you can get your hands on, because sometimes we’ve
gotten a bit unlucky with a skinny duck, and this recipe is simply too much work
if you’re not going to get a lot of meat off the bird.
It can sometimes be difficult to find a duck with the head intact, but rest
assured, this recipe can be made just as easily with a duck that has no head.
You just need to take a little extra care to make sure that the neck cavity is
well-sealed, using the same method as you do with the tail cavity.
WHERE WE BUY WHOLE DUCKS:
* Your local Chinese grocery store (this can be hit or miss—check the frozen
section too).
* If you live in Chinatown, head to a local butcher or meat market like 47
Division St, one of the oldest butchers in NYC Chinatown!
* SayWeee.com usually has whole ducks, but they sell out often.
* Find a local farm. We’re lucky to live close to Goffle Poultry Farms, which
produces Pekin ducks that are “whole,” but without the head.
SPECIAL EQUIPMENT
You’ll need an air pump—something electric like what you would use for an air
mattress or inflatable cushion. Here are some options here OR here.
You’ll also need skewers—long and extra sturdy bamboo skewers work well, but
long, thin (not flat) metal skewers are better.
(You can also substitute butcher’s twine and a trussing needle, but this takes a
bit more skill. You’ll have to make sure you get a tight seal.)
Optionally, you may also want some flat-edge tweezers to get rid of straggler
pin feathers.
SERVING & STORING CANTONESE ROAST DUCK
This duck is so tasty, there are really no condiments needed. Just a big bowl of
jasmine rice and a side of leafy green vegetables!
This is ideal for serving 4 people if you are just cooking the duck, rice, and
vegetables. It can stretch to up to 6 people, but that would be with 1-2 other
dishes on the table, or a couple of smaller mouths to feed in the mix!
We’d be astounded if this Cantonese roast duck hangs around your fridge for very
long. But if you’re worried about not being able to eat it fast enough, we
recommend freezing the cut pieces in an airtight container for 1-2 months.
It won’t be ideal for eating over rice, but you can make an absolutely delicious
soup or duck noodle soup with napa cabbage. For this reason, it’s best to
prioritize eating the breast and legs, and saving bonier pieces for soup.
CANTONESE ROAST DUCK RECIPE INSTRUCTIONS
1. TRIM AND CLEAN THE DUCK:
Trim any excess fat from the cavity of the duck, leaving the skin intact. Remove
the wing tips using a sharp cleaver or kitchen shears. If you have a whole duck,
remove the feet at the joints between the feet and legs.
Traditionally, Chinese roast ducks come with the head on, but you can remove the
head if you prefer. Leave the entire neck—it’s good for roasting and leaving it
on makes the inflation process easier in later steps.
Use tweezers to remove any pinfeathers and remove any of the remaining internal
organs. (There may still be parts of the lung in the upper cavity or the kidneys
next to the cavity opening.) Then rinse the outside and cavity of the duck. Pat
both the outside and cavity dry with a paper towel. (Disinfect your sink and
work surfaces after this process.)
2. SEASON THE DUCK CAVITY:
Combine the salt, five- spice powder, sugar, and sand ginger powder. Rub the
cavity of the duck with the Shaoxing wine, followed by the dry spice mixture,
until thoroughly coated. Refrigerate for 1 hour, uncovered.
3. MAKE THE COOKED MARINADE:
In a medium bowl, combine the chee hou sauce, warm water, ground bean sauce,
hoisin sauce, oyster sauce, and red fermented bean curd. Heat the oil in a
saucepan over medium-low heat.
Add the ginger and cook for 20 to 30 seconds, until fragrant. Stir in the
garlic, scallion (both white and green parts), bay leaves, star anise, cinnamon
stick, and orange peel. Cook for another 20 to 30 seconds. Add the sauce mixture
you made earlier, and bring to a simmer over medium heat, stirring often. Once
simmering, remove from the heat and let cool completely.
4. MARINATE AND SEAL THE CAVITY:
After the duck has sat in the fridge for 1 hour, pour the cooled marinade into
the cavity. Use your hands to coat the entire cavity with the marinade, taking
care to keep the outside of the duck clean.
Use a metal skewer to carefully seal the cavity and make it completely airtight.
At the base of the tail, insert the skewer crosswise through the flaps of skin
on either side of the cavity, poking the skewer through so that only about 1
inch of the sharp end is sticking out the other side.
Turn the skewer over the skin back the way it came from, and insert the skewer
again, just above where you initially inserted it. Repeat, weaving the skewer
across the skin around the cavity until you’ve sealed it completely. Push any
remaining length of the skewer into the cavity.
(You can also perform these steps with butcher’s twine and a trussing needle;
just make sure you get a tight seal.)
5. INFLATE THE DUCK:
Now for the part that makes this a distinctively Chinese duck recipe! Insert a
clean plastic tube attached to a small electric air pump between the folds of
skin on the neck and close your hand around the tube and neck to create a seal.
There should be a cut on the neck where the duck was slaughtered, where you can
insert the tube. If your duck does not have the neck still attached, and the
opening at the neck is very large, seal a portion of the opening using skewers
or butcher’s twine before inserting the tube.
Pump air in until you see the skin separating from the meat, all the way down to
the drumsticks. As the air is pumped under the skin, it will look like an
inflated balloon (albeit a lumpy one). Maintain a tight seal; it will deflate if
the air is released.
If the seal over the cavity (where you used the metal skewer earlier) opens, use
your other hand (or ask someone to help!) to hold it closed so that the duck
inflates. In stubborn areas where the skin is still sticking to the meat, use
your fingers to pull the skin up off the meat (especially around the breast),
and then reinflate. Thorough separation of the skin from the meat is key to even
roasting. Flip the duck over and repeat this process.
When the duck has been completely inflated on both sides, it’s time to tie it
off. Grab someone to help you with this step to make it easier! With the pump
still running, take a 6- to 8-inch length of kitchen string and tie a knot
around the neck of the duck. Do your best to seal in as much air as possible.
6. APPLY THE WATER AND VINEGAR BATHS:
Bring 4 cups of the water to a boil. Turn off the heat. Place a rack crosswise
over the top of a deep roasting pan or wok. Place the duck on top of the rack.
One ladle at a time, pour half the boiled water evenly over the duck. You’ll see
the skin immediately shrink and tighten up as the hot water is applied.
Carefully flip the duck over and repeat with the remaining boiling water. Set
the duck aside on a sheet pan and discard the water.
Next, make the vinegar bath, which will give the duck that signature dark color
after roasting. In a medium saucepan over medium-high heat, heat the remaining 2
cups water, along with the red vinegar, maltose, and salt. Bring to a simmer,
stirring to dissolve the salt, and remove from the heat.
Place the duck back on the rack (over the roasting pan or wok) breast side down.
Carefully ladle all the hot vinegar solution over the duck to coat it
completely, just as you did with the boiling water. Make sure to cover all the
exposed skin.
Set the duck on the sheet pan once again and pour the used vinegar solution into
a bowl. Then repeat this procedure with the duck back on the rack breast side
up, pouring the reused hot vinegar liquid over this side of the duck. Any missed
areas won’t have that signature Chinese roast duck color, so thoroughness is
important!
7. AIR-DRY AND MARINATE OVERNIGHT:
Leave the duck to air-dry for 30 minutes. Then place the duck breast side down
on a clean, dry sheet pan or roasting pan, and refrigerate overnight, uncovered.
8. ROAST THE DUCK:
4 hours before serving, take the duck out of the fridge. Flip it breast side up,
and let it sit for 2 hours at room temperature. (A cold duck won’t roast
evenly.)
Position a rack in the center of the oven, then preheat the oven to 350°F. Line
a large roasting pan with heavy- duty foil, with a roasting rack on top (a
V-shaped rack is ideal). Place the duck on the rack breast side down and use a
paper towel to wipe away any marinade that may have leaked onto the skin (it
will burn in the oven or result in uneven coloring). Add the 1⁄2 cup hot water
to the bottom of the pan to prevent any drippings from smoking as the duck
roasts.
Roast breast side down for 25 minutes. Rotate the pan 180 degrees and continue
to roast for another 25 minutes. At this point, the skin should be a uniform
reddish, dark brown. Remove the duck from the oven and use clean kitchen towels
or heat resistant cooking gloves to flip the duck over so it is breast side up.
Roast for 20 minutes, then rotate the pan 180 degrees and roast for another 20
minutes, or until the duck is a uniform dark brown color. Remove the duck from
the oven, tent it with a piece of aluminum foil, and let it rest for 20 minutes.
9. CARVE AND SERVE:
When ready to serve, remove the skewer sealing the cavity.
Carefully pour all the fat and juices into a fat separator. Then pour the juices
through a fine-mesh strainer into a bowl to serve with the duck. (Reserve the
rendered duck fat for other uses.)
Using a sharp cleaver, cut the duck in half lengthwise from the top of the
breast down through to one side of the backbone. Remove any aromatics in the
cavity and discard. Next, take the half of the duck with the backbone still
attached and make a lengthwise cut along the other side of the backbone to
remove it. Cut off the wings and leg quarters. Chop the wings in half at the
joint. Chop each drumstick into two pieces, and chop the thighs crosswise into
three pieces. Then, chop the remaining duck into bite-size pieces, using your
cleaver to drive through the soft bones. Serve with the reserved sauce on the
side.
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follow us on Pinterest, Facebook, Instagram, and Youtube!
5 from 8 votes
CHINESE ROAST DUCK
Finally, a recipe for those incredible Chinese roast ducks hanging in Chinatown
windows! It's the best roast duck we've ever had—well worth the effort!
by: Bill
serves: 6
Prep: 1 day day 4 hours hours
Cook: 2 hours hours
Total: 1 day day 6 hours hours
Print
*
Rate
INGREDIENTS
* ▢ 1 Long Island (Pekin) duckling (about 5-6 pounds/2.5kg)
* ▢ ½ cup hot water for the roasting pan
FOR SEASONING THE DUCK CAVITY:
* ▢ 1½ tablespoons fine sea salt
* ▢ 2½ teaspoons five-spice powder
* ▢ 2 teaspoons sugar
* ▢ 1 teaspoon sand ginger powder or galangal powder
* ▢ 2 tablespoons Shaoxing wine
FOR THE COOKED MARINADE:
* ▢ 2 tablespoons chee hou sauce
* ▢ 2 tablespoons warm water
* ▢ 1 tablespoon ground bean sauce
* ▢ 1 tablespoon hoisin sauce
* ▢ 1 tablespoon oyster sauce
* ▢ 1 tablespoon red fermented bean curd (a mix of solids and liquid)
* ▢ 2 teaspoons neutral oil (such as vegetable, canola, peanut, or avocado oil)
* ▢ 2 slices fresh ginger (⅛-inch/3mm thick)
* ▢ 2 medium garlic cloves (sliced)
* ▢ 1 scallion (white and green parts cut into 2-inch/5cm pieces and smashed)
* ▢ 2 dried bay leaves
* ▢ 2 star anise (segments broken apart)
* ▢ 1 Chinese cassia cinnamon stick (about 3 inches/7-8cm long, broken into
small pieces)
* ▢ 1 piece dried mandarin orange peel (a 2-inch/5cm piece, broken into a few
small pieces)
FOR THE WATER AND VINEGAR BATH:
* ▢ 6 cups water
* ▢ 3 tablespoons Chinese red vinegar (preferably Koon Chun brand)
* ▢ 2 tablespoons maltose (or corn syrup)
* ▢ 1½ teaspoons fine sea salt
US Customary – Metric
Cook ModePrevent screen from going dark
INSTRUCTIONS
TRIM AND CLEAN THE DUCK:
* Trim any excess fat from the cavity of the duck, leaving the skin intact.
Remove the wing tips using a sharp cleaver or kitchen shears. If you have a
whole duck, remove the feet at the joints between the feet and legs.
* Traditionally, Chinese roast ducks come with the head on, but you can remove
the head if you prefer. Leave the entire neck—it’s good for roasting and
leaving it on makes the inflation process easier in later steps.
* Use tweezers to remove any pinfeathers and remove any of the remaining
internal organs (there may still be parts of the lung in the upper cavity or
the kidneys next to the cavity opening). Then rinse the outside and cavity of
the duck, and pat both the outside and cavity dry with a paper towel.
(Disinfect your sink and work surfaces after this process.)
SEASON THE DUCK CAVITY:
* Combine the salt, five- spice powder, sugar, and sand ginger powder. Rub the
cavity of the duck with the Shaoxing wine, followed by the dry spice mixture,
until thoroughly coated. Refrigerate for 1 hour, uncovered.
MAKE THE COOKED MARINADE:
* In a medium bowl, combine the chee hou sauce, warm water, ground bean sauce,
hoisin sauce, oyster sauce, and red fermented bean curd. Heat the oil in a
saucepan over medium-low heat.
* Add the ginger and cook for 20 to 30 seconds, until fragrant. Stir in the
garlic, scallion (both white and green parts), bay leaves, star anise,
cinnamon stick, and orange peel. Cook for another 20 to 30 seconds. Add the
sauce mixture you made earlier, and bring to a simmer over medium heat,
stirring often. Once simmering, remove from the heat and let cool completely.
MARINATE AND SEAL THE CAVITY:
* After the duck has sat in the fridge for 1 hour, pour the cooled marinade
into the cavity. Use your hands to coat the entire cavity with the marinade,
taking care to keep the outside of the duck clean.
* Use a metal skewer to carefully seal the cavity and make it completely
airtight. At the base of the tail, insert the skewer crosswise through the
flaps of skin on either side of the cavity, poking the skewer through so that
only about 1 inch of the sharp end is sticking out the other side.
* Turn the skewer over the skin back the way it came from, and insert the
skewer again, just above where you initially inserted it. Repeat, weaving the
skewer across the skin around the cavity until you’ve sealed it completely.
Push any remaining length of the skewer into the cavity.
* (You can also perform these steps with butcher’s twine and a trussing needle;
just make sure you get a tight seal.)
INFLATE THE DUCK:
* Now for the part that makes this a distinctively Chinese duck recipe! Insert
a clean plastic tube attached to a small electric air pump between the folds
of skin on the neck and close your hand around the tube and neck to create a
seal. There should be a cut on the neck where the duck was slaughtered, where
you can insert the tube. If your duck does not have the neck still attached,
and the opening at the neck is very large, seal a portion of the opening
using skewers or butcher’s twine before inserting the tube.
* Pump air in until you see the skin separating from the meat, all the way down
to the drumsticks. As the air is pumped under the skin, it will look like an
inflated balloon (albeit a lumpy one). Maintain a tight seal; it will deflate
if the air is released.
* If the seal over the cavity (where you used the metal skewer earlier) opens,
use your other hand (or ask someone to help!) to hold it closed so that the
duck inflates. In stubborn areas where the skin is still sticking to the
meat, use your fingers to pull the skin up off the meat (especially around
the breast), and then reinflate. Thorough separation of the skin from the
meat is key to even roasting. Flip the duck over and repeat this process.
* When the duck has been completely inflated on both sides, it’s time to tie it
off. Grab someone to help you with this step to make it easier! With the pump
still running, take a 6- to 8-inch/15-20cm length of kitchen string and tie a
knot around the neck of the duck. Do your best to seal in as much air as
possible.
APPLY THE WATER AND VINEGAR BATHS:
* Bring 4 cups of the water to a boil. Turn off the heat. Place a rack
crosswise over the top of a deep roasting pan or wok and place the duck on
top of the rack. One ladle at a time, pour half the boiled water evenly over
the duck. You’ll see the skin immediately shrink and tighten up as the hot
water is applied. Carefully flip the duck over and repeat with the remaining
boiling water. Set the duck aside on a sheet pan and discard the water.
* Next, make the vinegar bath, which will give the duck that signature dark
color after roasting. In a medium saucepan over medium-high heat, heat the
remaining 2 cups water, along with the red vinegar, maltose, and salt. Bring
to a simmer, stirring to dissolve the salt, and remove from the heat.
* Place the duck back on the rack (over the roasting pan or wok) breast side
down, and carefully ladle all the hot vinegar solution over the duck to coat
it completely, just as you did with the boiling water. Make sure to cover all
the exposed skin.
* Set the duck on the sheet pan once again and pour the used vinegar solution
into a bowl. Then repeat this procedure with the duck back on the rack breast
side up, pouring the reused hot vinegar liquid over this side of the duck.
Any missed areas won’t have that signature Chinese roast duck color, so
thoroughness is important!
AIR-DRY AND MARINATE OVERNIGHT:
* Leave the duck to air-dry for 30 minutes. Then place the duck breast side
down on a clean, dry sheet pan or roasting pan, and refrigerate overnight,
uncovered.
ROAST THE DUCK:
* 4 hours before serving, take the duck out of the fridge, flip it breast side
up, and let it sit for 2 hours at room temperature. (A cold duck won’t roast
evenly.)
* Position a rack in the center of the oven, then preheat the oven to
350°F/175°C. Line a large roasting pan with heavy- duty foil, with a roasting
rack on top (a V-shaped rack is ideal). Place the duck on the rack breast
side down and use a paper towel to wipe away any marinade that may have
leaked onto the skin (it will burn in the oven or result in uneven coloring).
Add the 1/2 cup hot water to the bottom of the pan to prevent any drippings
from smoking as the duck roasts.
* Roast breast side down for 25 minutes. Rotate the pan 180 degrees and
continue to roast for another 25 minutes. At this point, the skin should be a
uniform reddish, dark brown. Remove the duck from the oven and use clean
kitchen towels or heat resistant cooking gloves to flip the duck over so it
is breast side up.
* Roast for 20 minutes, then rotate the pan 180 degrees and roast for another
20 minutes, or until the duck is a uniform dark brown color. Remove the duck
from the oven, tent it with a piece of aluminum foil, and let it rest for 20
minutes.
CARVE AND SERVE:
* When ready to serve, remove the skewer sealing the cavity and carefully pour
all the fat and juices into a fat separator. Then pour the juices through a
fine-mesh strainer into a bowl to serve with the duck. (Reserve the rendered
duck fat for other uses.)
* Using a sharp cleaver, cut the duck in half lengthwise from the top of the
breast down through to one side of the backbone. Remove any aromatics in the
cavity and discard. Next, take the half of the duck with the backbone still
attached and make a lengthwise cut along the other side of the backbone to
remove it. Cut off the wings and leg quarters. Chop the wings in half at the
joint, chop each drumstick into two pieces, and chop the thighs crosswise
into three pieces. Then, chop the remaining duck into bite-size pieces, using
your cleaver to drive through the soft bones. Serve with the reserved sauce
on the side.
NUTRITION FACTS
Calories: 455kcal (23%) Carbohydrates: 8g (3%) Protein: 50g (100%) Fat: 23g
(35%) Saturated Fat: 6g (30%) Polyunsaturated Fat: 4g Monounsaturated Fat: 11g
Trans Fat: 0.01g Cholesterol: 208mg (69%) Sodium: 2752mg (115%) Potassium: 54mg
(2%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 29IU (1%) Vitamin C: 4mg (5%)
Calcium: 51mg (5%) Iron: 5mg (28%)
NUTRITIONAL INFO DISCLAIMER
TheWoksofLife.com is written and produced for informational purposes only. While
we do our best to provide nutritional information as a general guideline to our
readers, we are not certified nutritionists, and the values provided should be
considered estimates. Factors such as brands purchased, natural variations in
fresh ingredients, etc. will change the nutritional information in any recipe.
Various online calculators also provide different results, depending on their
sources. To obtain accurate nutritional information for a recipe, use your
preferred nutrition calculator to determine nutritional information with the
actual ingredients and quantities used.
Did You Make This?Tag us on Instagram @thewoksoflife, subscribe to our email
list, and be sure to follow us on social for more recipes!
@thewoksoflife
YOU MAY ALSO LIKE…
* Peking Duck Grilled Cheese
* Chinese Braised Duck Legs
* Chinese Baijiu
* Roast Pork with Chinese Vegetables
*
*
*
*
ABOUT BILL
Bill is the dad of The Woks of Life family. He grew up in upstate New York,
working through high school and college in restaurants with his father, a chef.
Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn
busboy and line cook, to cooking at the family's Chinese restaurant, while also
learning the finer points of Cantonese cooking from his immigrant parents.
Specializes in all things traditional Cantonese and American Chinese takeout.
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