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

Ingredients:

 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