Duck Blood & Glass Noodle Clay Pot

Name: Duck Blood & Glass Noodle Clay Pot
Total time: 40 min
Ingredients: 300g duck blood; 100g glass noodles (vermicelli); 150g pickled mustard greens (suan cai); 1.2 liters chicken or pork stock; 3 slices fresh ginger; 2 garlic cloves; 2 stalks scallions; 2 tablespoons vegetable oil; to taste salt; a pinch white pepper

A soul-warming one-pot wonder that pairs silky duck blood with springy glass noodles and zesty pickled greens in a rich, savory broth. Ideal for chilly evenings when you need something hearty and satisfying.

40 min

Medium

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Story

This humble clay pot dish delivers big comfort. The secret lies in handling the duck blood gently— rinse it well to tone down any strong flavor, then add it at the end so it holds its shape. The contrast between the silky blood, chewy noodles, and bright pickled greens creates something truly special.

Ingredients

duck blood 300g

glass noodles (vermicelli) 100g

pickled mustard greens (suan cai) 150g

chicken or pork stock 1.2 liters

fresh ginger 3 slices

garlic cloves 2

scallions 2 stalks

vegetable oil 2 tablespoons

salt to taste

white pepper a pinch

Instructions

Get everything ready

Slice the duck blood into thin strips around 1cm thick, then give them a quick rinse under warm water to wash away any gamey notes. Roughly chop the pickled greens. Smash and mince the ginger, garlic, and scallions separately. Pop the glass noodles in warm water for about 10 minutes until they soften, then drain and set aside.

Build the broth

Pour your stock into a clay pot or Dutch oven and bring it to a gentle simmer. Add the drained glass noodles and let them cook for 2-3 minutes until they turn clear and tender.

Create the flavor base

While the noodles are cooking, heat oil in a wok or skillet over medium-high heat. Toss in the ginger and garlic and stir-fry just until you smell that wonderful aroma, about 30 seconds. Add the pickled greens and cook another 2-3 minutes to deepen their flavor.

Combine and simmer

Carefully tip the aromatic mixture into the pot with the noodles and broth. Gently slide in the duck blood slices and let everything simmer very gently for 3-4 minutes— go easy here, no vigorous stirring, or the delicate blood will fall apart. Season with salt and a pinch of white pepper. Scatter the fresh scallions on top and serve straight from the pot while it's still piping hot.