Duck Soup, Chinese Style Recipe - Cooking Index
Duck Soup, Chinese Style Recipe - Cooking Index
The Chinese are very frugal cooks. Little or nothing is wasted -- including the bones of the duck. This is easy and delicious.
Cuisine: Chinese| 2 | Chicken stock - fresh or canned | |
| 6 | Dried Chinese mushrooms | |
| 1 | White pepper - or to taste | |
| 1 cup | 237ml | Chinese greens, bok choy or napa |
| Bones from one roast duck | ||
| 3 | Green onions - chopped | |
| 1 teaspoon | 5ml | Sesame oil |
| 1 cup | 62g / 2.2oz | Cooked duck meat - cut julienned |
| 1 oz | 28g | Cellophane noodles - see * Note |
| Salt - to taste | ||
| Garnish | ||
| 1 | Egg - raw (large) | |
| 1 tablespoon | 15ml | Chinese parsley - chopped |
* Note: Found in Oriental Markets.
Soak the dried mushrooms in 1 cup warm water for about 1/2 hour.
Bring the chicken stock to a simmer and add the mushrooms and the water in which they were soaked. Add the pepper, greens and bones. Simmer for 1 hour.
Drain the stock and discard all solids except the mushrooms. Cut the mushrooms julienne and return to the stockpot. Add the green onions, sesame oil and cooked duck meat, and taste for salt.
Drop the noodles into the pot and simmer until they are just tender, about 5 minutes.
Place the soup in a tureen and add the shelled raw egg, whole. It will cook on the way to the table.
Add the parsley garnish. Stir the egg into the soup at the table.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 05-27-1992 issue - The Springfield Union-News
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