Duck and Tofu Skin Soup
A fragrant, traditional halal dish served as a soup, made primarily with cooked minced duck and tofu skin (yuba).
Ingredients
Cooked duck meat (finely minced)
50 g
Tofu skin (torn by hand and soaked in water)
2
Fine salt
2.5 g
MSG
2 g
Shaoxing wine
5 g
Chicken fat
10 g
Chicken and duck broth
1000 g
Pea shoots
a few
Ginger (peeled, finely minced, soaked in water; use the juice)
to taste
Instructions
1
Preparation
Finely mince the cooked duck meat and place it in a bowl for later use. Tear the tofu skin by hand and soak it in water. Peel the ginger, mince it very finely, soak in water, and use the juice.
2
Cooking
Place a wok over high heat, add the broth, then add the fine salt, MSG, Shaoxing wine, ginger juice, and minced duck. Drain the water from the soaked tofu skin and add it to the wok as well. Skim off the foam, taste and adjust the seasoning, stir in the chicken fat, then pour into a soup bowl, top with pea shoots, and serve.
