A hearty and warming soup using the leftover bones from your roast duck and char siu.
Submitted by Dai-Wen, one of our customers and amazing cook.
There's 4 main elements to this hearty dish, once you've got these elements prepped, you assemble it all altogether in the end.
- The soup
- Scallion and ginger oil
- Sweet soy sauce for siu mei (roast meats)
- Noodles + veg of your choice! Rice noodles are great.
ELEMENT 1: THE SOUP
- 1 carrot, chopped into 2cm pieces
- 1/4-1/2 radish, chopped into 3cm pieces
- Roast duck bones, 1/2 duck chopped into rough pieces and include any discarded skin
- 5cm ginger knob, sliced with the skin on
- 1 garlic head, sliced
- 1 brown onion, sliced in half
- 5 shallots, white part only
- 5 pieces dried Chinese yam
- 3 or 4 dried scallops (optional)
- 2 tablespoons Shaoxing wine
- 2 tablespoons fish sauces (optional) or to taste
- 2 teaspoons black peppercorns
- 4 dried shiitake mushrooms
- Put duck bones into a large stock pot, along with 2 tablespoons of oil, ginger and garlic. Sautee on medium heat until fragrant and skin of the duck is crispy, and ginger is toasty.
- Add in Shaoxing wine, and deglaze the pot.
- Add in 3-4L of water.
- Once the water comes to a boil, skim off any scum that rises to the top for the next 5-10 minutes
- Add in carrot, radish, brown onion, green onions, dried chinese yam, dried scallops, dried shiitake mushrooms and black peppercorns. If there is more foam/scum, skim away.
- Leave on a gentle simmer for the next 3-5 hours
- Once the soup is ready, strain everything (leave the mushrooms, carrot and radish if you want to eat that later). Add back to the pot and adjust seasoning with fish sauce or salt.
ELEMENT 2: SCALLION AND GINGER OIL
- 3 stalks of shallots, finely chopped
- 4cm knob ginger, grated
- 1 clove garlic, grated
- 1/2 teaspoon sugar, or to taste
- 1/2 teaspoon Maggi soy seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 150ml oil
- Put chopped green onions, grated ginger, garlic, sugar and salt in a heatproof glass/metal bowl.
- Heat oil in a pan until smoking.
- Pour hot oil into the heatproof bowl, it should sizzle aggressively so have a large enough bowl to compensate for any bubbling that will happen. Stir once the sizzle has died down a bit, after a few minutes.
- Once cooled, stir in maggi seasoning or salt. It should be salty-ish as it will go over rice/chicken/noodles
- Put in jar, keep in fridge for up to a week.
ELEMENT 3: SWEET SOY SAUCE FOR SIU MEI
Soy sauce ingredients
- 1 clove garlic, smashed
- 100ml duck stock
- 40ml steam fish soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoon sugar, to taste
- Water, to taste
Soy sauce recipe
- Put smashed clove (smash the clove of garlic with the flat side of the knife with your hand), with a tiny bit of oil into a small saucepan.
- When the garlic is golden and wrinkly, add in all the liquids and boil until the sauce reduces a little.
- SUGAR: add more sugar if using a dark soy that isn't sweet - or if you don't have steamed fish soy.
- IF NO STOCK: if no stock, add in 2 shallot stems, and a few slices of ginger to the liquid to infuse, strain out before using.
- WATER: If the sauce is too salty/tasty to use on rice, dilute with some water. If using as a base for noodle soup, just use 1 tablespoon as a tare, undiluted.
PUT ALL THE ELEMENTS TOGETHER!
To assemble noodles:
- Cook noodles of your choice, bee hoon and rice noodles are great choices, and some green vege in boiling water (30 seconds for lettuce or choy sum)
- Put 1 tablespoon of sweet soy sauce on the bottom of the bowl that you'll serve in.
- Put cooked noodles and greens in the bowl
- Put sliced duck, or any other chinese roast meat on noodles
- Heat up soup, add in some salt.
- Fill bowl with hot soup, making sure to pour on top of the meats if they are cold straight from the fridge.
- Spoon a teaspoon of the scallion oil on top.
- Garnish with coriander, chives or green onions, white pepper and fried onions.
- SLURP DEM NOODS