Ingredient and Portion
Kiam Chye Duck Soup (aka Salted Duck Soup)
Submit Recipe
1 whole duck cut into eight pieces
Removed skin and trimmed fats.
350 grams of salted vegetables with more stems than leaves, cut into middle slices
3 tomatoes (quartered). Not too ripe, to obtain sourishness from the tomatoes.
2 tablespoon of Chinese cooking wine Hua Tiao Chiew
Removed skin and trimmed fats.
350 grams of salted vegetables with more stems than leaves, cut into middle slices
3 tomatoes (quartered). Not too ripe, to obtain sourishness from the tomatoes.
2 tablespoon of Chinese cooking wine Hua Tiao Chiew
Method
Rinse the salted vegetables and soak in water for about 20 minutes to remove excess salt.
Clean the duck and rub areas with salt to remove scrums.
Rub the duck pieces with Chinese cooking wine Hua Tiao Chiew and leave aside for 10 minutes.
Bring water to boil in a big earthen pot and add the salted vegetables and tomatoes.
Followed by the duck meat.
The cooking process should take about one and half hours depending on the amount of duck meat.
Taste the soup and add season if required.
Switched off the stove when done and set aside.
You can reheat the soup before serving.
Clean the duck and rub areas with salt to remove scrums.
Rub the duck pieces with Chinese cooking wine Hua Tiao Chiew and leave aside for 10 minutes.
Bring water to boil in a big earthen pot and add the salted vegetables and tomatoes.
Followed by the duck meat.
The cooking process should take about one and half hours depending on the amount of duck meat.
Taste the soup and add season if required.
Switched off the stove when done and set aside.
You can reheat the soup before serving.
Tips
Overnight soup taste even better.
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