Not one for novice home chefs, this tasty broth packs a punch that makes it worth the effort.
Recipe by Y.L. Lai, executive chef at Crystal Jade Jiang Nan.
*Featured in Crave’s Issue 91, February/March 2018
PREP & COOK TIME
2 hours; 4.5 hours
1 rice – fed duck, about 1.2kg
12 bundles of Shanghai bok choy
12 Hangzhou fish balls
600g huotong, Jinhua ham (shank end with bone)
12 Jinhua ham slices
Hangzhou fish balls
1 Chinese grass carp
Ginger slices, to taste
Green onions, cut into 2.5cm pieces, to taste
Salt, to taste
1. Make the Hangzhou fish balls
- Remove the skin and fins from the carp, and mash the fish into a paste. Add green onions and ginger into water, then pour mixture into the fish paste and stir. Season with salt, then mix until the paste thickens. Mould the fish paste into 2.5cm balls, then simmer in hot water over low heat for five minutes until cooked. Drain.
2. Make the soup
- Wash the huotong ham, blanch in boiling water and drain. Place the blanched ham in a pot with 3.5L of water and bring to the boil, then cook on low heat for 1.5 hours. Remove the ham, but keep the ham stock. Wash the duck, blanch in fresh boiling water, then pat dry. Place the blanched duck into the ham stock and bring to the boil, then reduce heat to low and simmer for 2.5 hours until the duck meat falls off the bone.
3. Cook other ingredients
- Boil the bok choy and set aside. Blanch Jinhua ham slices, steam until properly cooked for around 15 to 20 minutes then set aside.
- Add the fish balls and bok choy into the simmering soup. Place Jinhua ham slices over the duck. Bring soup to the boil and serve.