Peking Duck Soup Recipe(Chinese Recipes) |
Ingredients: |
880 ml chicken stock 3 cups cold water Duck bones and giblets One 1-inch-thick slice fresh ginger, lightly smashed 450 g Tianjin bok choy, stalks and leaves separated and sliced into ½-inch diagonal pieces Salt to taste |
Method: Place the stock and water in a large pot. Add the duck giblets and ginger, cover the pot, and bring to a boil over high heat. Lower the heat to a low boil and cook for 15 minutes. Turn the heat back to high, add the duck bones, and return to a boil. Lower the heat to medium and simmer for 45 minutes with the lid cracked. Turn off the heat. Strain through a strainer. Discard the bones and giblets. Place the soup back into the pot and return to a boil. Add the bok choy stalks, stir, and allow to return to a boil. Lower the heat to medium and cook for 5 minutes. Return the heat to high, add the bok choy leaves, stir, and cook for 3 minutes, until tender. Add salt to taste. Turn off the heat, transfer to a heated tureen, and serve. |
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