Recipe Ingredient
- 600g duck or 1/2 a duck, cut into five fairly big pieces
- 800g water
- 5 bundles vermicelli
- Herbs for the soup:
- 15g tong kwai
- 10g pak kay
- 10g tong sum
- 1 tbsp kei chee
- 4 slices young ginger
- 3 dried black mushrooms, soaked and quartered
- Seasoning:
- 1/2 to 1 tsp salt
Instructions
- Place duck and herbs in a double boiler pot. Add water and steam for 60 to 90 minutes over medium-low fire. Keep topping up the bottom section of the doubleboiler with boiling water in the process of steaming. When duck is tender, add seasoning to taste.
- Scald each bundle of vermicelli in boiling water for 30 seconds. Drain and place in serving bowl. Pour soup and add a piece of duck to each bowl. Serve hot.
