Salted Vegetables and Duck Soup
This is one of my favourite Chinese soup. To me, a delicious salted vegetables and duck soup must not just be salty, it has to be hot and peppery as well. In my version, the heat comes from the white peppercorn, red chilli and ginger. Salted vegetables may not be the most healthy vegetable in the world, but this sure is tasty and an absolute guilty pleasure of mine!
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- 1/2 duck (roughly 1 kg), chopped to big pieces, skin removed & fats trimmed
- 300g salted vegetables, cut to smaller pieces (if you want, you can soak in water for about 10 minutes to reduce the saltiness; but I don’t)
- 2 large red chilli, cut into half lengthwise, seeds removed
- 2 tomatoes, quartered
- 4 cardamons, coarsely crushed (optional, see last photo)
- 1-2 tsp white peppercorn, coarsely crushed
- 20g of ginger, bruised or make cuts all over
- 1.7 litres of water
1. Blanch duck pieces in boiling water for 5 minutes to remove scum. Rinse under cold water and set aside.
2. In a deep soup pot, add water, blanched duck, salted vegetables, cardamons, white peppercorn and ginger. Bring to a boil.
3. Lower heat and add tomatoes. Simmer over low heat for about an hour. Taste the soup; it’s usually not necessary to season with more salt, but if needed, you can season with a tiny bit of light soy sauce. Serve with warm white rice and if you like, cut chilli padi in dark soy sauce as condiment.
Further ideas from comments -
- Add some pork ribs (200g, blanch with the duck pieces at step 1) to make the soup tastier. (thanks @ keropokman)
- Add cube tofu pieces to the soup about 5-10 minutes before you turn off the flame for 咸菜豆腐鸭汤. (thanks @ gertrude)