This soup is an all-time favourite for me. Whenever I was given a choice to pick a soup from the varieties of the Chinese double-boiled soup, first soup that came to my mind was, “do they serve Salted Duck soup (咸菜鸭汤)?”. Today, I cooked my mum’s version of Salted Duck with Tofu Soup 咸菜鸭豆腐汤.
This soup is rather easy to make, and what made it different from stall bought is the ingredients. Salted vegetable is preserved vegetable with high salt content. Supposedly it is definitely not a healthy soup. But, duck meat and tofu are packed with protein, selenium, zinc and other minerals. In this recipe, we have added blue ginger also known as Galangal. Ginger when boiled with lemon is widely known to relieve cold, cough and sore throat. In addition, since ancient times, it is medically known for its anti-inflammatory, anti-bacterial, anti-flatulent, carminative and anti-oxidant properties. It helps to improve the intestinal motility and reduce nausea induced by motion sickness or pregnancy. In my cooking, I love to use ginger.
I prefer to de-skinned the duck meat so that my soup is not too oily. How about you?
1. Blanched the duck meat in boiling water for 1 minute. Drain and set aside.
2. In a heated frying pan, stir fry 1/2 portion of ginger, 1 garlic and salted vegetables for 2 minutes until a little dry. Add some cooking oil and continue to stir fry for 5 minutes until fragrant.
3. Add balance garlic, ginger, blue ginger in a pot of water and boil it under high heat. When boiling, add the salted vegetables, duck meat, assam skin, tomatoes and continue to simmer under medium high heat. Covered. Add boiled water if necessary when water level is too low.
4. After an hour, add rock sugar, dashes of pepper, wine and taste. Before serving, add tofu and cook for 3 minutes. Serve.
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