Page:The Chinese cook book.djvu/94

68

(a) Soak the chestnuts and the 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) Wash the duck inside and out with Chinese sauce. Salt thoroughly and put into an oiled pan and fry for 10 minutes. Add the Fun Wine. Turn the duck frequently. Take from the stove and put into a bowl a little larger than the duck.

(d) Fill the duck with the chestnuts, barley, nuts and any juice left in the frying-pan. Steam for 2½ hours.

(e) Get a bowl larger than the one holding