Duck soup with ginseng
By: Gary Rhodes From: Rhodes Across China
- Prep time:
- 10 mins
- Cook time:
- 2 hrs 40 mins
- Serves:
- 4
A luxurious broth fit for kings, Gary Rhodes reproduces this revered dish from Imperial Beijing
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Ingredients
- 25g dried day-lily bulbs
- 2 nuggets Ginger, sliced
- 1 Spring onions, trimmed and halved lengthways
- pinch Salt
- 1 tsp Sugar
Method
1. Cut the duck into pieces and blanch in a pot of boiling water. Remove the duck and discard the water.2. Refill the pot with two litres of cold water and add the duck, along with the ginseng, lily bulb and ginger. Bring to the boil, then reduce the heat a simmer for two hours and 30 minutes.
3. In the last ten minutes of cooking, add the whole spring onions and season, to taste, with a pinch of salt and the sugar. Ladle into small Chinese soup bowls to serve.
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Latest Comment
Where's the Ginseng in the Recipe?
Some of these recipes sound and look delicious. I am going to try them if I CAN GET ALL THE ingredients.