Crave__February_2018
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Double-boiled Soup with Soft-shell Turtle, Teal and<br />
Chinese Herbs<br />
This soul-warming soup recipe with Chinese herbs, soft-shell turtle and water duck may just help you<br />
keep the flu away. Recipe by Chan Wai-teng, executive chef at Man Hing at Greater China Club.<br />
Serves 4 to 6<br />
Ingredients<br />
300g sustainably farmed wattlenecked<br />
soft shell turtle<br />
600g teal (one small water duck)<br />
300g lean pork<br />
10g gastrodia elata<br />
8g Sichuan lovage<br />
8g angelica dahurica root<br />
1.8L water<br />
6chickenfeet<br />
2 slices of ginger<br />
1 dried tangerine peel<br />
Vegetable oil, for cooking<br />
Salt, to taste<br />
1<br />
2<br />
3<br />
Prepare the soup ingredients<br />
Wash herbs with water, dry properly. Rinse lean pork, teal and chicken<br />
feet. Blanch all three ingredients, then remove and drain.<br />
Prepare the soft-shell turtle<br />
Wash and cut soft-shell turtle into chunks, then blanch, remove and<br />
drain. Pour vegetable oil into a hot wok and fry soft-shell turtle to a<br />
mild yellow. Remove and drain.<br />
Make the soup<br />
Place all the ingredients into a double-boil pot, add water, and doubleboil<br />
for approximately four hours. Add salt before serving.<br />
Prep & cook time<br />
45 minutes; 4 hours
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