• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 600g duck or 1/2 a duck, cut into five fairly big pieces
  • 800g water
  • 5 bundles vermicelli
  • Herbs for the soup:
  • 15g tong kwai
  • 10g pak kay
  • 10g tong sum
  • 1 tbsp kei chee
  • 4 slices young ginger
  • 3 dried black mushrooms, soaked and quartered
  • Seasoning:
  • 1/2 to 1 tsp salt

Instructions

  1. Place duck and herbs in a double boiler pot. Add water and steam for 60 to 90 minutes over medium-low fire. Keep topping up the bottom section of the doubleboiler with boiling water in the process of steaming. When duck is tender, add seasoning to taste.
  2. Scald each bundle of vermicelli in boiling water for 30 seconds. Drain and place in serving bowl. Pour soup and add a piece of duck to each bowl. Serve hot.

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