Salted vegetable duck soup recipe is essentially a home-cooked dish...prepared by grandmothers to entice their children and grandchildren to visit.
I still remember my grandmother making a big pot of this duck soup during Chinese New Year so that when my uncles and aunts visit, they can enjoy the tender duck and refreshing soup.
Not that my relatives do not like to visit my grandmother, it is just that the elders like to put out their best.
There are basically 2 versions of this soup in Singapore: the Cantonese version known as Harm Choy Tong (咸菜汤) and the Nonya version known as itik teem. Teem, I supposed, is the transliteration of a hokkien word for stew.
The 2 key ingredients are a small duck and salted vegetable (咸菜). Other ingredients such as tomato and onion may vary depending on taste and secret recipes.
This is a very simple beginner's duck soup recipe. It is possible to use a leftover roast duck for this recipe. Use the carcass and some meaty parts but remove the skin.
Ingredients1 small duck
300g salted vegetable
30ml salad oil
Seasonings
10 pieces of ginger
2000ml soup stock
30ml cooking wine
Directions
- Clean the duck and cut into small pieces
- Wash the salted vegetable and cut into thin strips
- Heat the oil in a pot
- Fry the ginger pieces for a few minutes
- Add the duck pieces and fry for a few minutes
- Add the stock
- Bring to a boil and lower the heat and simmer for about 25 minutes
- Add the salted vegetable
- Simmer for another 20 minutes
- Serve
Recipe link: Duck soup recipe with salted vegetable
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