Duck Soup with Herbs
|Duckling||1 1⁄2 Pound (750 Gram)|
|Chicken stock||2 1⁄2 Liter (10 Cups)|
|Dried galangal||1 Tablespoon, sliced (Son Bed)|
|Ginseng root||3⁄4 Ounce (25 Gram)|
|Caterpillar fungus||3⁄4 Ounce (25 Gram)|
|Thorn berries||3⁄4 Ounce (25 Gram, Box)|
|White pepper powder||1 Teaspoon|
Soak the duckling in tepid water for 30 minutes to remove any impurities.
Drain duckling, then put in a large bowl with all other ingredients.
Cover the bowl, place inside a steamer and steam for 2 hours.
To serve, cut the duckling into individual portions and serve in soups bowls with stock and some of the herbs added for garnish.