• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 600g duck, chopped into large pieces
  • 300g salted green stems (harm choy), cut into large pieces
  • 3 litres water
  • 2 tomatoes, keep whole
  • 2 onions, quartered
  • 6 dried Chinese mushroom, soaked
  • 1 nutmeg seed, cracked
  • 2 sour plums (sheen mui)
  • 2 star anise
  • 4cm cinnamon stick
  • 5 cloves
  • 3cm ginger, crushed
  • 1 tsp white peppercorns
  • ½ tsp black peppercorns


  1. Scald duck in hot oil for 4-5 minutes. Dish out and rinse off the excess oil.
  2. Soak salted green stems for 30 minutes then drain well. Bring water to a boil in a stockpot.
  3. Put in the duck and the rest of the ingredients. Cover and bring to the boil then reduce the heat to low and simmer for 1½-2 hours. Top up with a little more water if necessary.
  4. Adjust soup with salt and sugar to taste.

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