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Duck Soup

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Duck Soup is a perfect appetizer. Duck Soup gets its lovely taste from duck cooked with mushrooms and cornstarch, flavored with sherry. Duck Soup is inspired by many restaurants across the globe.
Ingredients
  Duck bones/Plain roast chickens / a combination of both 1 Cup (16 tbs)
  Stalk celery 1 , cut in 1 -inch lengths
  Green onion 1 , cut in half
  Ginger 1 , crushed
  Water 5 Cup (80 tbs)
  Dried mushrooms 6 Medium
  Dry sherry 1 Teaspoon
  Cornstarch 1⁄2 Teaspoon
  Chicken breasts 1⁄2 Pound, skinned, boned and cut in bite-size pieces
  Lotus seeds/Canned ginkgo nuts 1⁄3 Cup (5.33 tbs) (Dried/Canned)
  Water chestnuts 1⁄2 Cup (8 tbs), sliced
  Bamboo shoots 1⁄2 Cup (8 tbs), sliced
  Soy sauce 2 Teaspoon
  Green onion 1 , thinly sliced
  Salt To Taste
Directions

Combine duck bones, celery, onion, ginger, and water in a large pan and bring to a boil.
Skim off any foam that rises to the top.
Cover and simmer for 2 hours.
Pour broth through a colander; discard residue.
Cool and chill long enough for fat to come to the top.
Discard fat.
You should have 4 cups broth.
If not, add chickenbroth or water to make up the difference.
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and thinly slice.
In a bowl, blend sherry and cornstarch; add chicken and stir to coat.
If you use dried lotus seeds, cover with warm water, let stand for 30 minutes, then drain.
Simmer in water to cover for 30 minutes, then drain.
In a 2-quart pan, heat broth just to boiling.
Add mushrooms, water chestnuts, bamboo shoots, lotus seeds or ginkgo nuts, and soy.
Cover and simmer for 20 minutes.
Add chicken, stir several times, and continue to simmer for 10 minutes.
Stir in sliced onion and season with salt to taste

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Dish: 
Soup

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