Recipe Ingredient
- 600g duck, chopped
- 1.2 litres water
- Chinese herbs
- 15g tong sum
- 15g yuk chok
- 15g dried longan
- 15g sook tei
- 5g chuen koong
- 10g tong kwai
- 2 pieces liquorice
- Seasoning
- 1 tsp salt or to taste
- 1 tsp chicken stock granules (optional)
Instructions
- Bring water to a boil. Put in the duck and herbs. Place the ingredients in a double-boiler. Double-boil for 1½ hours or until meat is tender.
- Season to taste with salt and chicken stock granules.
- Serve the soup hot.
