duck breast no skin, Lee kum Kee premium oyster sauce, Lee Kum Kee Chiu Chaw Chilli oil, Small onion, garlic, Water, ground nut oil, Sherry or Shaoxing rice wine, Lee Kum Kee Sesame oil, Sherry or ...
Photo illustration by Lille Allen; see below for full credits I stumbled on Ken Forkish’s Evolutions ... The new Forkish book’s main recipe was unlike anything I’d seen.