Balut and Ginger Soup
A stewed soup made with hairy eggs (partially incubated duck eggs) and ginger, traditionally used to help dispel wind-dampness.
Ingredients
Balut (peeled, with embryo feathers and innards removed, then washed and diced)
2-4
Ginger (peeled and sliced)
60-100 g
Goji berries
a pinch
Instructions
1
Prepare the Balut
Peel the balut, remove the feathers and innards from the embryo, then wash and dice it.
2
Simmer
Peel and slice the ginger, place it together with the diced embryo into a pot, add enough water along with the goji berries, and simmer until tender.
