Soy duck or chicken

Soy duck or chicken

New Thai Food
Jeremy Simons

Soy duck or chicken can be used in all of the recipes that call for duck or chicken bought from a Chinese barbecue food store. It’s also good shredded and wrapped in spring onion pancakes.


Quantity Ingredient
1 quantity Master stock
5 cm piece fresh ginger, (optional)
1 piece cassia bark, (optional)
1 star anise, (optional)
1 pig’s trotter
1 x 1.6kg duck or chicken
1 litre canola oil, (optional) for deep frying


  1. Bring the master stock to the boil in a large saucepan over a high heat. If reusing the stock, refresh by adding the ginger, cassia bark and star anise. (It is good to add extra ginger anyway if cooking chicken.) Add the pig’s trotter.
  2. Meanwhile, rinse and clean the duck or chicken and pat dry. Remove any excess fat and the parson’s nose, especially from the duck, as there is a gland inside the nose that can make the stock bitter.
  3. Put the duck or chicken in the stock, reduce the heat to low and simmer gently to cook. The chicken will take 45–50 minutes, and the duck about 1 hour 10 minutes. Ducks tend to float, so you may need to fit a lid that is slightly smaller than the pan over the top of the duck to stop it from bobbing up.
  4. When the duck or chicken is done, transfer to a wire rack to cool. You can eat it now or use it in other recipes.
  5. To deep-fry the soy duck or chicken, first chill it in the refrigerator. The dry cool air will dry out the skin well and give the best crisp-skinned results when the bird is deep-fried.
  6. Remove from the refrigerator and cut in half along the backbone. Heat the oil in a wok over a medium–high heat to 180°C, or until a cube of bread dropped into the oil turns brown in 15 seconds. Deep-fry one duck or chicken half at a time to warm the meat all the way through, for about 12 minutes.
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