Duck Soup Recipe
Duck Soup is a perfect appetizer. Duck Soup gets its lovely taste from duck cooked with mushrooms and cornstarch, flavored with sherry. Duck Soup is inspired by many restaurants across the globe.
Ingredients
Bones from 1 or 2 Peking-style ducks or plain roast chickens, or a combination of both
1 stalk celery, cut in 1 -inch lengths
1 whole green onion, cut in half
1 thin slice fresh ginger, crushed with the side of a cleaver
5 cups water
6 medium-size dried mushrooms
1 teaspoon dry sherry
1/2 teaspoon cornstarch
1/2 pound chicken breasts, skinned, boned, and cut in bite-size pieces
1/3 cup dried or canned lotus seeds or canned ginkgo nuts
1/2 cup water chestnuts, sliced
1/2 cup sliced bamboo shoots
2 teaspoons soy sauce
1 whole green onion, thinly sliced
Salt
Directions
Combine duck bones, celery, onion, ginger, and water in a large pan and bring to a boil.
Skim off any foam that rises to the top.
Cover and simmer for 2 hours.
Pour broth through a colander; discard residue.
Cool and chill long enough for fat to come to the top.
Discard fat.
You should have 4 cups broth.
If not, add chickenbroth or water to make up the difference.
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and thinly slice.
In a bowl, blend sherry and cornstarch; add chicken and stir to coat.
If you use dried lotus seeds, cover with warm water, let stand for 30 minutes, then drain.
Simmer in water to cover for 30 minutes, then drain.
In a 2-quart pan, heat broth just to boiling.
Add mushrooms, water chestnuts, bamboo shoots, lotus seeds or ginkgo nuts, and soy.
Cover and simmer for 20 minutes.
Add chicken, stir several times, and continue to simmer for 10 minutes.
Stir in sliced onion and season with salt to taste
Skim off any foam that rises to the top.
Cover and simmer for 2 hours.
Pour broth through a colander; discard residue.
Cool and chill long enough for fat to come to the top.
Discard fat.
You should have 4 cups broth.
If not, add chickenbroth or water to make up the difference.
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and thinly slice.
In a bowl, blend sherry and cornstarch; add chicken and stir to coat.
If you use dried lotus seeds, cover with warm water, let stand for 30 minutes, then drain.
Simmer in water to cover for 30 minutes, then drain.
In a 2-quart pan, heat broth just to boiling.
Add mushrooms, water chestnuts, bamboo shoots, lotus seeds or ginkgo nuts, and soy.
Cover and simmer for 20 minutes.
Add chicken, stir several times, and continue to simmer for 10 minutes.
Stir in sliced onion and season with salt to taste
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