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[ Duck & Salted Vegetable Soup ]
INGREDIENTS
:
-
1
whole
fresh
duck 2½ to 3 lb
[or
a roasted
duck
bought
from
a
Chinese
restaurant
or
food
mart]
-
2
whole preserved
salted plums
-
2 onions, quartered
-
4 whole dried chilies
-
1-inch ginger, cut into thick slices
-
1 tsp peppercorns, cracked
-
2 slice dried tamarind skins [Substitute: peel of
1 small lime, green part only]
-
2 whole tomatoes
-
10 oz
preserved
salted Chinese Mustard Greens, also called Sour Mustard [Kiam Chye]
-
10-12 cups water
- 2 tbsp brandy [optional]
Variation : This soup recipe for Itik
Tim [spelling varies: Itik Teem]
can be made with fresh or barbequed Pork Spareribs; fresh Pork Trotters; or Smoked Ham
Hocks.
Cook's Note :
Clay-pot dishes are the Oriental version of the American casserole. The main
difference is that they are cooked on top of the stove rather than in the oven.
Food cooked in a clay pot has maximum flavor, enormous nutritional value and is
visually appetizing - the dish can go straight from the oven to the dinner
table. It has good retention of heat and therefore keeps food hot much longer. |
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To Prepare :
- Cut duck into serving-size pieces, trim excess fat
-
Cut
preserved salted Chinese Mustard into 1½-inch pieces and soak in water for
1 hr, change water twice
-
In a
clay pot
[no preheating] add duck and water to cover,
bring
to
a
boil
gradually, boil for
about 15 mins
- Add salted Chinese
Mustard [Kiam Chye], sour plums, onions, dried chilies, ginger, peppercorns, tomatoes and tamarind skins
-
Reduce heat, simmer
covered until duck is tender, about 40-50 mins.
Skim off
fat from the surface
from
time
to
time.
Simmer uncovered during
the last 15 mins
of
cooking
-
When the duck is very
tender, turn off heat.
Add brandy
[optional]
- Serve soup as a starter, or as a main meal with
steamed rice
- and
if preferred, with a side of hot chili sauce!
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