Cooking Time | 20 min

Duck Breast and Baby Taro Root with Chu Ho Sauce

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Frozen duck breasts
2 pcs
(8 – 9 oz each)
Baby taro root (peel) 
9 oz
Coriander 1 stalk


Shallot (minced)  2 pcs 
Garlic (minced) 1 tsp
Ginger (minced)   2 tsp
Shao Hsing cooking wine  
1 tsp
Knorr® Chicken Broth Mix 1½ tsp
Water 8½ fl oz
Cornstarch solution  1 tbsp cornstarch
+ 2 tbsp water


Chu Ho sauce 1 tbsp
Oyster sauce 1 tsp
Dark soy sauce  1 tsp
Rock sugar  ½ oz



Use a knife to score the duck skin, it helps to prevent the duck breast from curling.