Recipe Ingredient
- 300g roasted duck meat - shredded
- 200g bamboo shoot - shredded
- 100g dried black mushroom - soaked till soft and sliced
- 5g dried mandarin orange peel - soaked till soft and sliced
- 150g dried fish maw - soaked till soft and shredded
- 250g second stock (after using superior stock - add water and boil the bones again to get the second stock)
Instructions
- Heat wok. Boil roasted duck meat, shredded bamboo shoot, dried black mushroom, sliced mandarin peel and shredded fish maw with second stock and chinese wine. Remove and strain. Set aside.
- Heat wok. Boil second stock and superior stock together. Add in the stock ingredients. Season to taste and thicken stock with potato starch. Serve.
- Taste and tell: This soup has a base similar to shark´s fin but richer - with the combination of superior stock and chicken bouillon. It´s a very pleasant and tasty soup. As the ingredients are sliced, you can gulp the soup down easily. Shredded duck meat also lends its aroma to this irresistible soup.
- Chicken Bouillon refers to plain chicken stock. You can buy it in cans from supermarkets.
