Clear Broth Duck Bundles

Name: Clear Broth Duck Bundles
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Ingredients: 1000 g Fresh duck meat (cooked, deboned, cut into 5 cm long, 0.7 cm square sticks); 5 g Scallion segments (for broth seasoning); 75 g Cooked ham (cut into 5 cm long, 0.3 cm square shreds); 0.5 g White pepper powder (for sprinkling); 75 g Water-soaked magnolia lily slices (cut into 5 cm long, 0.3 cm square shreds); 1 g MSG (for seasoning); 75 g Water-soaked shiitake mushrooms (stems removed, washed, cut into 5 cm long, 0.3 cm square shreds); 2 g Fine salt (for seasoning); 50 g Water-soaked green bamboo shoots (cut into thick strips, for bundling); 5 g Chicken fat (for drizzling); 500 g Chicken broth (for steaming and soup); 25 g Cooked lard (for steaming)

A traditional Hunan soup dish featuring duck meat tied into bundle shapes and steamed, served in a clear, delicately flavored broth prized for its nourishing qualities.

1h 25m

Easy

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Ingredients

Fresh duck meat (cooked, deboned, cut into 5 cm long, 0.7 cm square sticks) 1000 g

Scallion segments (for broth seasoning) 5 g

Cooked ham (cut into 5 cm long, 0.3 cm square shreds) 75 g

White pepper powder (for sprinkling) 0.5 g

Water-soaked magnolia lily slices (cut into 5 cm long, 0.3 cm square shreds) 75 g

MSG (for seasoning) 1 g

Water-soaked shiitake mushrooms (stems removed, washed, cut into 5 cm long, 0.3 cm square shreds) 75 g

Fine salt (for seasoning) 2 g

Water-soaked green bamboo shoots (cut into thick strips, for bundling) 50 g

Chicken fat (for drizzling) 5 g

Chicken broth (for steaming and soup) 500 g

Cooked lard (for steaming) 25 g

Instructions

Knife Work

Cook the fresh duck meat until done, remove both large and small bones, and cut into 5 cm long, 0.7 cm square sticks. Remove the stems from the soaked shiitake mushrooms and wash clean; cut together with the cooked ham and magnolia lily slices into 5 cm long, 0.3 cm square shreds. Cut the soaked green bamboo shoots into thick strips.

Bundling and Steaming

Take 4 duck sticks and 2 sticks each of ham, magnolia lily, and shiitake shreds, totaling 10 sticks. Bind them tightly in the middle with a bamboo shoot strip to form small bundle shapes resembling firewood faggots. Make 24 bundles in total. Arrange them neatly in a clay pot. Add the cooked lard, 1.5 g fine salt, 250 g chicken broth, and the removed duck bones. Steam in a steamer for 40 minutes, then remove. Take out the duck bones and pour the original broth into a wok. Flip the duck bundles upside down into a large soup bowl.

Finishing the Soup

To the wok holding the original duck broth, add another 250 g chicken broth and bring to a boil. Skim off the foam. Add 0.5 g fine salt, MSG, and scallion segments. Pour into the large soup bowl. Sprinkle with white pepper powder and drizzle with chicken fat. Serve immediately.