Recipe Ingredient
- 200g dried green tea noodles
- 2 duck drumsticks and 1 duck breast
- 1 thumb-sized piece old ginger
- 1 star anise
- 4 cloves
- 3 cloves garlic
- 1 tsp white pepper corns
- 20g tong sum
- 20g tong kwai
- 1 tbsp kei chi
- 1.5 litres water
- Seasoning:
- 1/2-3/4 tsp salt
- 1/2 tsp sugar
- Garnishing:
- 3 pieces siew pak choy (optional)
Instructions
- Combine drumsticks and breast together with the rest of the ingredients in a reasonably big double-boiler tureen. Double-boil for 1-1¼ hours then add seasoning.
- Cook the green tea noodles in a large saucepan of boiling salted water for 5-6 minutes or until just tender then drain and rinse under cold water.
- Divide noodles among three individual serving bowls and ladle some hot duck soup into each bowl. Garnish with scalded siew pak choy and serve immediately.
