Winter Melon Soup Stew
A savory, nourishing broth featuring deep-fried duck simmered with winter melon and Job's tears.
Ingredients
Duck (cleaned, deep-fried)
1 whole
Winter melon (peeled and cut into chunks)
1000g
Coix seed
100g
Dried tangerine peel
1 piece
Ginger
1 piece
Green onion (washed)
1 stalk
Salt
5 tsp
Rice wine
0.5 tbsp
Vegetable oil
500g
Instructions
1
Step 1
Wash the duck; peel and cut the winter melon into chunks; wash the green onion.
2
Step 2
Heat oil in a wok to medium-hot (about 50% of maximum heat), place the duck in the wok and deep-fry until cooked through, then remove and drain the oil.
3
Step 3
Place the duck, winter melon, dried tangerine peel, ginger, green onion, and coix seed into a soup pot. Add 5 cups of water and bring to a boil over high heat. Add the rice wine and 3 tsp of salt, then reduce to low heat and simmer until tender. Stir in the remaining 2 tsp of salt to season and serve.
