Description
A national medicinal hot pot originating in Fujian and indispensable in Taiwanese winters. Duck meat is fried in black sesame oil with massive 'Lao Jiang' (old ginger), then boiled entirely in rice wine and medicinal herbs. Drinking the soup makes the body burn with warmth from the inside out.
Restaurants serving Jiang Mu Ya (Ginger Duck Hot Pot)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck meat
- Old ginger(massive)
- Black sesame oil
- Rice wine
- Medicinal herbs (Angelica
- Goji)
- Cabbage
Instructions
- [Authentic Recipe]
- Cleave duck (or mallard) into chunks and blanch to purge scum.
- Wash massive 'Old Ginger' and smash with a cleaver belly (skin-on). *Use almost as much ginger as meat.
- Heat black sesame oil in a claypot; slow-fry the ginger to extract its essence.
- Add duck and fry until browned.
- Add herbs like Angelica, Lovage, Codonopsis, and Goji.
- [Secret]: Use ZERO water. Flood with Taiwan Rice Wine, season with salt and rock sugar.
- Cover and braise on low for
- hour until alcohol evaporates and meat is tender. Eat hot pot style with cabbage.
Learn more Spice, substitutes, tips
Key spices
Intense warming effect and aroma of old ginger fried in sesame oil
Substitutes at Japanese supermarkets
Substitute with JP duck (or chicken) and braise with massive ginger and cooking wine
Pairing
Mian Xian (thin noodles added to the soup) / Taiwan Beer
Trivia
Taiwan has a strict custom of eating Jiang Mu Ya on 'Li Dong' (the start of winter), causing massive queues nationwide. It is an 'edible stove' overwhelmingly supported by women prone to chills.
Eating tips & etiquette
First, sip the soup. The power of wine and ginger will make you sweat instantly. After eating the duck, enjoy it hot-pot style by adding cabbage, enoki, and 'pig's blood cake'.
Allergen
Poultry, Sesame