Old Duck and Taro Soup

Name: Old Duck and Taro Soup
Prep time: 25 min
Cook time: 2 h 10 min
Total time: 2 h 35 min
Cuisine: Chinese
Ingredients: 500 g Cleaned old duck meat (blanch in boiling water, rinse, and cut into pieces); 200 g Taro (peeled, sliced, and briefly stir-fried in oil); 150 g Baby bok choy hearts (washed and separated); 50 g Ham (sliced); 3 Scallions (washed and tied into knots); 1 Ginger (washed and smashed); 1 tbsp Stock; 2 tbsp Cooking wine; 3 tsp Salt; 1 tsp MSG; 20 g Cooking oil (for stir-frying the taro); 2 tsp Sesame oil (drizzled in before serving)

A soup made with stewed old duck and taro as the main ingredients, simmered with ham and bok choy hearts. The duck is tender, and the taro is smooth and silky.

2h 35m

Easy

0 favorites

Ingredients

Cleaned old duck meat (blanch in boiling water, rinse, and cut into pieces) 500 g

Taro (peeled, sliced, and briefly stir-fried in oil) 200 g

Baby bok choy hearts (washed and separated) 150 g

Ham (sliced) 50 g

Scallions (washed and tied into knots) 3

Ginger (washed and smashed) 1

Stock 1 tbsp

Cooking wine 2 tbsp

Salt 3 tsp

MSG 1 tsp

Cooking oil (for stir-frying the taro) 20 g

Sesame oil (drizzled in before serving) 2 tsp

Instructions

Preparing the ingredients

Wash the old duck meat, blanch it in boiling water, rinse, and cut into pieces. Slice the ham, wash and tie the scallions into knots, and wash and smash the ginger. Wash and separate the baby bok choy hearts.

Preparing the taro

Peel the taro, slice it, and briefly stir-fry it in oil.

Stewing

Place the duck pieces, ham slices, stock, ginger, scallion knots, cooking wine, and salt in a clay pot. Bring to a boil over high heat, then reduce to medium heat and simmer for 2 hours. When the duck is about 60% cooked, add the taro slices.

Finishing

Continue simmering until the duck is tender and the broth turns milky white. Add the baby bok choy hearts, sprinkle in the MSG, drizzle with the sesame oil, and serve.