Page:The Chinese cook book.djvu/85

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(a) Soak the chestnuts and barley in cold water for 1 hour.

(b) Open the back of the duck with one cut about 4 inches long. Take out the bones without tearing the meat.

(c) When the duck has been cleaned wash it inside and out with Chinese sauce. Salt thoroughly and put into a hot, oiled pan and fry for 10 minutes.

(d) Add the Fun Wine. Turn the duck frequently.

(e) Now put the duck, with the open side upward, in a bowl a little larger than the duck. Fill with the chestnuts, barley, and white nuts and any juice left in the frying-pan.