Cooking time: 10 minutes ( 2 hours stock cooking time)
Serving for: 6
Ingredients
- 2 tablespoons Demerara Sugar
- 2 carrots, cut into fine matchsticks
- 10CM CInnamon stick
- Scraps of duck from the carcass
- 2 tablespoons rice or cider vinegar
- 2.25 litres well favoured duck stock with fat skimmed off
- 175g bean curd. cubed
- 2 and a half tablespoons of rice wine or dry sherry
- 3 cloves
- 1 and a half layers of Chinese egg thread noodles
- 8 Spring onions, Shredded
- 1 star anise
- 1 red chili, deseeded then cut into rings
- 2.5CM piece fresh root ginger, cut into fine matchsticks
- 3 tablespoons soy Sauce
- 6 black peppercorns
- 3 Sprigs of parsley
- 1 duck carcass and. if available, yıblets not wer) and Skin
- 7 carrot, sliced
- 2 celery sticks, sliced
- 2 Sprigs of thyme
- 7 bay leaf
- 1 Onion. quartered
Process:
- Heat a saucepan and pour the stock into it. Add the soy sauce, rice wine, vinegar, sugar, star anise, cloves, cinnamon and ginger with the stock.
- Cover the saucepan to boil. Add the chopped carrots and simmer for 2 minutes.
- Then add the chilli, spring onions and noodles.
- Simmer the soup for a further 2 minutes until the noodles are cooked.
- Next gently add the scraps of duck and the bean curd. Stir well.
- Reheat the soup and season to taste. Serve while hot.
- Heat a saucepan and put all the stock ingredients into it.
- Pour a generous amount of water. Cover and simmer gently for 2-3 hours.
- Skim the scum from the rising top. Add some water, if necessary.
- Cool the soup after straining.Chill for a few hours in the fridge and reduce the fat from the surface. Or you can skim off the fat as much as you want.