Double-Steamed Herbal Duck Soup
650g duck, chopped into large pieces
900ml boiling water
Some wantan noodles, scalded, if preferred
Salt to taste
10g tong sum
7g tong kwai
4g hairs of ginseng roots (yong sum soe)
1 tbsp kei chi
5 red Chinese red dates, seeded
Rinse herbs and place in a double-boiler. Add duck and boiling water. Cover and cook for 1-1½ hours. Adjust with salt to taste.
Place some scalded wantan noodles in 2-3 individual serving bowls. Scoop duck meat and soup over.
You can also serve the soup without the noodles.