INGREDIENTS:
(SERVES 4)
2 GREEN ONIONS, FINELY CHOPPED
1 TBSP COOKED OIL
1 INCH FRESH ROOT GINGER, PEELED
AND FINELY CHOPPED
4 OZ COOKED DUCK MEAT, CHOPPED
4 OZ WINTER MELON, THINLY SLICED
6 CUPS CHICKEN STOCK
SALT TO TASTE
PINCH MONOSODIUM GLUTAMATE (
OPTIONAL )
1 TBSP SHAO HSING WINE OR DRY
SHERRY ( OPTIONAL )
1 TSP ARROWROOT OR CORNSTARCH
BLEND WITH 1 TSP STOCK
FRESHLY GROUND PEPPER TO TASTE
PROCEDURES:
1) FRY GREEN ONIONS IN THE OIL FOR 1 MINUTE.
2) ADD GINGER AND DUCK MEAT. STIR FRY FOR 1 MINUTE.
3) ADD WINTER MELON AND STIR FRY
FOR A FURTHER 1-2MINUTES AND THEN ADD STOCK AND
THE REMAINING
INGREDIENTS.
4) GENTLY SIMMER FOR 2-3 MINUTES UNTIL THE SOUP BECOMES CLEAR. SERVES IMMEDIATELY.
