This is from Sophie Grigson’s ” Meat Course”.
Ingredients
- 2 pints good duck stock
- 1 1/2 tbsps soy sauce
- 1 1/2 tbsps rice wine or dry sherry
- 1 tbsp rice vinegar or cider vinegar
- 1 1/2 tbsps demerara sugar
- 1 star anise
- 1 clove
- 1 cinnamon stick
- 1/2 inch root ginger peeled and cut into matchsticks
- 1 carrot cut into fine matchsticks
- 1 red chilli deseeded and cut into rings
- 4 spring onions trimmed and shredded
- 1 layer chinese egg noodles
- scraps of duck from the carcass used for the stock
- 4 oz bean curd cubed
Servings:
Instructions
- Skim or blot as much fat as you can from the surface of the stock.
- Put the stock into a pan with the soy sauce, rice wine, vinegar, sugar, star anise, clove, cinnamon and ginger. Bring gently to the boil.
- Add the carrot and simmer for 2 minutes.
- Add the chilli, spring onion and noodles and simmer for about three minutes until the noodles are cooked.
- Stir in the duck and the beancurd. Heat through for a minute then taste and adjust seasonings. Serve in deep bowls.
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