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Hangzhou Duck Soup with Chinese Ham and Fish Balls<br />
Not one for novice home chefs, this tasty broth packs a punch that makes it worth the effort.<br />
Recipe by Y. L. Lau, executive chef at Crystal Jade Jiang Nan.<br />
Serves 4<br />
Ingredients<br />
1 rice-fed duck, about 1.2kg<br />
12 bundles of Shanghai bok choy<br />
12 Hangzhou fish balls<br />
600g huotong Jinhua ham<br />
(shank end with bone)<br />
12 Jinhua ham slices<br />
3.5L water<br />
<br />
1 Chinese grass carp<br />
Ginger slices, to taste<br />
Green onions, cut into<br />
2.5cm pieces, to taste<br />
Salt,totaste<br />
Water<br />
Prep & cook time<br />
2 hours; 4.5 hours<br />
1<br />
2<br />
3<br />
4<br />
<br />
Removetheskinandfinsfromthecarp,andmashthefishintoapaste.Addgreen<br />
onions and ginger into water, then pour mixture into the fish paste and stir. Season<br />
with salt, then mix until the paste thickens. Mould the fish paste into 2.5cm balls,<br />
then simmer in hot water over low heat for five minutes until cooked. Drain.<br />
Make the soup<br />
Wash the huotong ham, blanch in boiling water and drain. Place the blanched<br />
haminapotwith3.5Lofwaterandbringtotheboil,thencookonlowheatfor<br />
1.5hours.Removetheham,butkeepthehamstock.Washtheduck,blanchin<br />
fresh boiling water, then pat dry. Place the blanched duck into the ham stock<br />
and bring to the boil, then reduce heat to low and simmer for 2.5 hours until<br />
the duck meat falls off the bone.<br />
Cook other ingredients<br />
Boil the bok choy and set aside. Blanch Jinhua ham slices, steam until properly<br />
cooked for around 15 to 20 minutes then set aside.<br />
Serve<br />
Add the fish balls and bok choy into the simmering soup. Place Jinhua ham<br />
slices over the duck. Bring soup to the boil and serve.
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