Pickled radish & roasted duck with vermicelli Clay Pot
Ingredients
- 400 g Roasted duck meat (sliced)
- 150 g glass noodles (fig1)
- 150 g pickled radish (fig2/diced)
- 40 g onion (peeled & cut into pieces)
Roasted duck broth
- 600 g Roasted duck bones
- 300 ml chicken broth (fig3)
- 2 pcs star anise
- 2 pcs green onion
Seasoning
- 1 tsp dark soy sauce
- 2 tsp oyster sauce
- 1 tsp sugar
Instructions
- Soak the glass noodles in cold water for 45 minutes until softened, then cut them into shorter lengths and set aside.
- Place the ingredients for the duck broth into a pot, bring to a boil over high heat, then reduce to low and simmer for 5 minutes. Turn off the heat and let it cooks without heat for 20 minutes. Strain and set aside.
- Heat a pan over high heat, add 1 tsp of oil, then add the pickled radish and onions. Stir-fry until the pickled radish are dry and onion are soften.
- Add the shredded duck and stir-fry for 1 minute, then add 300ml of duck broth and mix in the seasonings.
- Place the glass noodles in a clay pot, layer the shredded duck mixture on top, and bring the soup to a boil over high heat.
- Turn off the heat, cover with a lid, and let it cook without heat for 5-10 minutes. Stir well before serving.
Video
Notes
Ingredients - Click to enlarge the image
Other tips
1- Remaining duck broth can be used for cooking rice or other dishes
2- Please do the taste test at the end. If it is too salty, add water to replace the duck broth.
3- It is recommended to use the cane mustard as it is less salty. If you using the fresh one from market, make sure to soak it in water multiple time and rinse off the salt to reduce it saltiness
Other tips
1- Remaining duck broth can be used for cooking rice or other dishes
2- Please do the taste test at the end. If it is too salty, add water to replace the duck broth.
3- It is recommended to use the cane mustard as it is less salty. If you using the fresh one from market, make sure to soak it in water multiple time and rinse off the salt to reduce it saltiness