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)
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.