Description
Last year, we went for a full on Christmas Day Chinese Food Feast at the Golden Swan Restaurant located at 5380 Victoria Drive, Vancouver, B.C. It was so good, we decided to do it again this year. The restaurant last year was packed because people enjoy dining out on Christmas day. Guess what, it was packed again this year.
The appetizer platter is always delicious here. It had the crunchy jelly fish with sesame oil and soy sauce, sliced beef, sliced pork hock and crunchy breaded prawns. The main dish we had was the Cantonese Roast Duck. The duck was especially juicy and meaty. Golden Swan served us a tasty duck for Christmas dinner this year.
We like eating Chinese Style Deep Fried Chicken so we order it again. The Golden Swan deep fried chicken is pretty good because we usually order it over the last few decades. We had a delicious vegetarian dish this year. It had a variety of vegetables and was served with the cloud ear mushrooms and snow fungus, which gave the dish great texture. Check out the rest of our dishes in the video. Tell me what your favorite dishes are at Chinese restaurants.
In the second half of this video, is my recipe for Chinese Roast Duck Recipe.
Delicious Chinese Roast Duck 中式烤鸭食谱. Ingredients are put inside of the duck so the flavor is infused inside. Other ingredients are boiled in water and poured all over the outside of duck.
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Recipe is below:
CHINESE ROAST DUCK
1 roasting duck
Ingredients to put inside duck:
3 tbsp. BBQ sauce
2 tbsp. sugar
3 tbsp. chopped ginger
2 tbsp. salt
2 tbsp. 5 spice powder
1 tbsp. white pepper
2 stalks green onion
Mix Chinese BBQ sauce, sugar, ginger, salt, 5 spice powder and white pepper in a bowl. Stuff this mixture into the inside of the duck. Stuff the green onion stalks into the inside of the duck as well. Use a metal skewer or a wooden skewer to sew up the skin of the cavity. You can also use string to tie the skin of the cavity as well.
Ingredients to put in boiling water:
2 pieces Chinese dried orange skin
2 pieces ginger (3 tbsp.)
6 star anise
1 tbsp. cumin seeds
Put these 4 ingredients into a pot of boiling water. Boil for 10 to 15 minutes. Pour all over skin of duck for 2 to 3 minutes. Don't pour water into inside of duck.
Hang duck to dry for minimum 5 hours or overnight at room temperature. I prefer to put the duck on a plate and put into fridge for 24 hours. If duck is put into fridge, leave at room temperature for 2 hours on day of cooking.
Preheat oven to 375 degrees. Put duck in pan, with duck breast facing up. Cook for 60 minutes at 375 degrees. Mix 3 tablespoons honey with 1 to 2 tablespoons water. Baste honey water solution on duck and finish cooking for 15 minutes at 375 degrees. Let duck cool for 15 to 20 minutes before cutting. Enjoy!
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