Crave__February_2018

Hangzhou Duck Soup with Chinese Ham and Fish Balls
Not one for novice home chefs, this tasty broth packs a punch that makes it worth the effort.
Recipe by Y. L. Lau, executive chef at Crystal Jade Jiang Nan.
Serves 4
Ingredients
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
3.5L water
1 Chinese grass carp
Ginger slices, to taste
Green onions, cut into
2.5cm pieces, to taste
Salt,totaste
Water
Prep & cook time
2 hours; 4.5 hours
1
2
3
4
Removetheskinandfinsfromthecarp,andmashthefishintoapaste.Addgreen
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.
Make the soup
Wash the huotong ham, blanch in boiling water and drain. Place the blanched
haminapotwith3.5Lofwaterandbringtotheboil,thencookonlowheatfor
1.5hours.Removetheham,butkeepthehamstock.Washtheduck,blanchin
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.
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.
Serve
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.