Braise 500 g eendenbout with 15 g donkere sojasaus, 20 g kristalsuiker, 50 g Shaoxing wijn, 5 g kaneelstokje, 5 g steranijs, 2 g mandarijnschil, 30 g gember, 20 g knoflook, and 1000 g kippenbouillon until tender.
2
Shred the braised duck meat and reserve the braising liquid.
3
Blanch 200 g paksoi in boiling water for 1 minute, then drain.
