1 duck (1000 g or 2.4 lb.) with the insides removed
200 grams (0.44 lb) ham
10 grams (2 tsp) cooking wine
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
15 grams (1 tbsp) mixtureof cornstarch and water
10 grams (2 tsp) sesame oil
10 grams (1/3 oz) sectioned scallions
15 grams (1/2 oz) sliced ginger
100 grams (6 tbsp) water
1. Put cold water in a pot over a strong fire. Place the duck in the pot and boil until bloody foam comes out. Take out and wash clean. Get rid of the water in teh pot and refill with fresh water. Boil hte duck until it si done. Take out and let dry. Cut the breast meat off.(The rest of the duck can be used to make soup if so desired.)
2. Cut the ham into slices 6 cm(2.4 inch) long, 1.5 cm (0.6 inch) wide and 0.2 cm (0.08 inch) thick. Cut the breast into slices 6 cm (2.4 inches) long and 0.3 cm (0.12 inch) thick.
3.Place each duck breast slice between every two slices of ham in a bowl, add the cooking wine, salt, MSG, water, scallions and ginger, and steam for 30 minutes.
4. Pick out the scallions and ginger, carefully pour out the liquid and put the duck and ham on a plate by turning hte bowl upside down. Heat hte liquid to a boil, thicken it with the mixture of cornstarch and water, add the sesame oil and sprinkle it on the duck and ham.
Features:Nice combination of red and white colors and delicious.
Taste: Salty to the right taste.