Double-Steamed Herbal Duck Soup

Ingredients

650g duck, chopped into large pieces
900ml boiling water
Some wantan noodles, scalded, if preferred
Salt to taste

[Herbs]

10g tong sum
7g tong kwai
4g hairs of ginseng roots (yong sum soe)
1 tbsp kei chi
5 red Chinese red dates, seeded

Method

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.


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