Healthy Gourmet Burgers
(July-August 2008)
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| 26/6/1998 |
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Braised Shredded Duck Soup With Fish Maw Recipe by Majorie Chiew
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Ingredients
300g roasted duck meat, shredded
200g bamboo shoot, shredded
100g dried black mushroom, soaked till soft and sliced
5g dried mandarin orange peel, soaked till soft and sliced
150g dried fish maw, soaked till soft and shredded
250g second stock (after using superior stock, add water and boil the bones again to get the second stock)
350g superior stock
40g chicken bouillon
150g potato starch
40g Chinese wine
5g pepper
20g cooking oil
Method
Heat wok. Boil roasted duck meat, shredded bamboo shoot, dried black mushroom, sliced mandarin peel and shredded fish maw with second stock and chinese wine. Remove and strain. Set aside.
Heat wok. Boil second stock and superior stock together. Add in the stock ingredients. Season to taste and thicken stock with potato starch. Serve.
Taste and tell: This soup has a base similar to shark’s fin but richer - with the combination of superior stock and chicken bouillon. It’s a very pleasant and tasty soup. As the ingredients are sliced, you can gulp the soup down easily. Shredded duck meat also lends its aroma to this irresistible soup.
Chicken Bouillon refers to plain chicken stock. You can buy it in cans from supermarkets.
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