The salted vegetable duck soup is essentially a home-cooked dish...prepared by the grandmothers to entice their children and grandchildren to visit them.
I still remember my grandmother making a big pot of this duck soup during Chinese New Year. When my uncles and aunties come to visit, they can enjoy the tender duck and refreshing soup.
Not that my relatives do not like to visit their parents. It is just that the elders like to put out their best.
There are basically 2 versions in Singapore: the Cantonese version known as Harm Choy Tong and the Nonya version known as itik teem.
The 2 main ingredients are a small duck and salted vegetable. Other ingredients such as tomato and onion may vary.
This is a very simple beginner's duck soup recipe. It is also possible to use a leftover roast duck for this recipe. Use the carcass and some meaty parts. Making soups with leftovers is a great idea for austere times.
Ingredients1 small duck
300g salted vegetable
30ml salad oil
Seasonings
10 pieces of ginger
2000ml soup stock
30ml cooking wine
15g salt
Directions
- Clean the duck and cut into small pieces
- Wash the salted vegetable and cut into thin strips
- Heat the oil in a pot
- Add the duck pieces and seasonings
- Cook for about 25 minutes
- Add the salted vegetable
- Cook for another 20 minutes
- Serve
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