The Shredded Roast Duck Soup is a Chinese style thick soup that is full of texture, as it has the crunchiness from black fungus and carrot strips, as well as the tenderness of duck meat. The contrasting flavor of sha cha sauce (沙茶酱) and black vinegar creates a strong taste that surprisingly, blends well with the duck. I'm the kind of person that prefers strong flavor in my food, and I only have one word to describe this... Shiok!
Shredded Roast Duck Soup (火鸭丝羹)
(Adapted from The Flavours of Chicken & Duck, published by Famous Cuisine)
200g roast duck, shredded
4 dried mushroom, soaked
100g enoki mushroom
4-5 large pieces of black fungus, soaked
Half a carrot
20g dried ikan bilis (anchovies)
1 tsp salt
1 tsp sugar
2 tbsp light soy sauce
1 tsp pepper
1 tbsp black vinegar
1 tbsp sha cha sauce (沙茶酱)
1 tsp sesame oil
4 tbsp cornstarch solution (for thickening of the soup)
1) Cut mushroom, carrot, black fungus and chilli into long strips.
2) Heat up 2 tbsp of oil in the pot, saute shredded mushroom and ikan bilis until fragrant. Pour in water and add in seasoning, bring to a boil.
3) Add in shredded duck and the rest of ingredients, let the soup boil again.
4) Thicken the soup with some cornstarch solution. Serve.
Friday, 7 September 2007
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