Zi Jiang Ya

Zi Jiang Ya is one of Hunan's great seasonal dishes, made in late summer and autumn when young ginger (zi jiang) is harvested — tender, pale pink, and far less fiery than mature ginger. The young ginger is sliced thickly and braised with duck until both mellow into a deeply aromatic, mildly spicy braise that is utterly comforting.

Serves: 4

Ingredients

• 1 whole duck (about 1.8 kg / 4 lb), jointed into 8-10 pieces, skin scored
• 200g (7 oz) young ginger (zi jiang), peeled and cut into thick matchsticks or slices
• 4 dried red chillies
• 3 tbsp (45ml) Shaoxing rice wine
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) dark soy sauce
• 1 tsp (5g) sugar
• 3 spring onions, cut into 5 cm sections
• 4 garlic cloves, smashed
• 2 tbsp (30ml) vegetable oil
• 300ml (1.25 cups) water
• Salt to taste
• Fresh cilantro or spring onion, to garnish

Instructions

1. Rinse and dry the duck pieces. Heat the oil in a wok or large Dutch oven over high heat. Brown the duck skin-side down in batches until golden and much of the fat has rendered, 6-8 minutes per batch. Remove and set aside. Discard excess rendered fat, keeping about 2 tbsp in the pot.
2. Reduce heat to medium. Add the young ginger slices and dried chillies; stir-fry for 2 minutes until fragrant.
3. Return the duck to the pot. Add the Shaoxing wine, both soy sauces, sugar, garlic, and spring onions. Stir to coat.
4. Add the water, bring to a boil, then cover and simmer over low heat for 40-50 minutes, stirring occasionally, until the duck is tender and the sauce has reduced and thickened.
5. Taste and adjust salt. The sauce should be intensely savoury with a warming ginger heat.
6. Serve over steamed white rice, garnished with fresh cilantro or spring onion.

Cook's Notes: Young ginger (zi jiang) has thin, pinkish skin and a mild heat — do not substitute mature ginger, which would overpower the dish. If unavailable, use the freshest young ginger you can find. Scoring the duck skin helps render the fat and absorb flavour.