Duck soup recipe with salted vegetable

There are basically 2 versions of this duck soup recipe 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.

Salted vegetable duck soup is 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.

This one of the few dishes that I will eat that contain salted vegetables.

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. 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.

Ingredients

1 small duck
300g salted vegetable
30ml salad oil

Seasonings

10 pieces of ginger
2000ml soup stock
30ml cooking wine

Directions

1. Clean the duck and cut into small pieces
2. Wash the salted vegetable and cut into thin strips
3. Heat the oil in a pot
4. Fry the ginger pieces for a few minutes
5. Add the duck pieces and fry for a few minutes
6. Add the stock
7. Bring to a boil and lower the heat and simmer for about 25 minutes
8. Add the salted vegetable
9. Simmer for another 20 minutes
10. Serve

Recipe link: http://www.homemade-chinese-soups.com/duck-soup-recipe.html