Saturday, October 10, 2015

Salted vegetable duck soup | 咸菜鸭汤. Charcoal boiled. Souper Saturdays!


  •  1/2 a duck (1 kg), chopped
  •  1 head of kiam chye, about 600g (salted vegetables), cut into large pieces
  •  3 whole garlic cloves, peeled
  •  5 thick slices of ginger
  •  Water
  •  A handful of white peppercorns, washed
  •  3 tomatoes, chopped into 8 pieces for each tomato.
  •  1 tsp of light soy sauce

  • Method:

  • 1. Wash and rinse the salted vegetables
  • 2. Clean duck and remove any remaining feather stubs. Remove fat as necessary. 
  • 3. Fill a pot with water and bring it to a boil. Blanch the duck to remove any crushed bones and blood trails. Take out the pieces and discard the water.
  • 4. Fill a pot with water. I used about 5 litres of water in a large aluminium pot.
  • 5. Place the salted vegetables, duck, garlic clove, ginger slices, white peppercorn and tomatoes.
  • 6. Cover and boil over the charcoal stove.
  • 7. Add 1 tsp of light soy sauce for added fragrance and a slight tinge of colour.

  • *I added a packet of soya beancurd after the soup was ready. :)
  • *Many recipes call for sour plums but it's fine to leave it out.
  • *I didn't soak my salted vegetables, which I bought from the wet market and the saltiness of the soup was just right for the amount of water I used.
  • *I had the pleasure of using a charcoal stove but this works well on the stovetops and pressure cookers. 

  • From our kitchen to yours,
  • Brenda x

  • 1 comment:

    Purlin Ho said...
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