Description
A massively popular dish in Guangxi and Sichuan. Chopped duck is slow-braised entirely in beer and spices instead of water. The alcohol evaporates, leaving malt umami that tenderizes the meat astonishingly.
Restaurants serving Pi Jiu Ya (Beer Braised Duck)
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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
- Canned beer
- Bell pepper
- Star anise
- Garlic
- Ginger
- Doubanjiang
Instructions
- [Authentic Recipe]
- Chop duck and blanch to remove scum.
- Heat oil; fry star anise, cinnamon, ginger, garlic, and Doubanjiang.
- Add duck and fry until browned.
- Add soy, rock sugar, and flood with beer.
- Cover and braise on medium-low for
- mins.
- Add bell peppers, blast on high to reduce sauce and glaze the meat.
Learn more Spice, substitutes, tips
Key spices
Malt amino acids from beer and rich depth of Doubanjiang、豆板醤のコク
Substitutes at Japanese supermarkets
Can be perfectly made with JP bone-in chicken thighs and regular beer
Pairing
White Rice / Cold Beer
Trivia
Beer's carbonation and enzymes break down proteins, making tough duck meat tender. A very frequent 'easy feast' in Chinese homes.
Eating tips & etiquette
The beer's bitterness vanishes, transforming into deep umami. Pouring the thick sauce and duck meat over rice is the ultimate finish.
Allergen
Poultry, Soybeans, Wheat