The Noodle Bowl by Louise Pickford

Author:Louise Pickford
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-08-22T00:00:00+00:00

Dimsum duck wonton soup Singapore

This recipe is adapted from several dishes I have enjoyed in many different Chinese restaurants around the world. Despite the fact that Chinese BBQ duck is somewhat clichéd, that doesn’t stop it from being absolutely delicious if done well, of course. Here, to add a little fun to this soup, the duck, spring onions/scallions, cucumber and hoisin sauce form the filling for wontons. And the skin is deep fried to add a fabulous bite to the finished soup.

½ cooked Chinese BBQ duck

1 small onion, roughly chopped

5 cm/2 in. fresh ginger, peeled, sliced and pounded

4 garlic cloves

3 whole star anise, lightly bruised

1 cinnamon stick, lightly bruised

75 ml/scant ⅓ cup shaoxing rice wine (see page 20)

75 ml/scant ⅓ cup dark soy sauce

½ cucumber, deseeded and finely chopped

2 large spring onions/scallions, trimmed and finely chopped

2 tablespoons hoisin sauce

1 egg, beaten

24 wonton wrappers (see page 157)

vegetable oil, for deep frying

2 pak choi/bok choy, trimmed and thickly sliced

1 tablespoon chopped fresh coriander/cilantro

TO SERVE

crispy duck skin

coriander/cilantro leaves

Serves 4

Remove the skin and meat from the duck and place the bones in a saucepan with 2 litres/3½ pints of cold water. Add the onion, ginger, garlic, star anise and cinnamon stick and bring to the boil over a medium heat. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine mesh sieve/strainer into a clean saucepan and stir in the shaoxing and soy sauce.

Meanwhile, chop the duck meat and put in a bowl with the cucumber, spring onions/scallions and hoisin sauce. Add half the beaten egg and mix to combine.

Working one at a time, lay the wonton wrappers out flat and place a tablespoon of the duck filling in the middle of each. Brush the edges with the remaining beaten egg and press together to seal.

Heat about 5 cm/2 in. oil in a wok or old saucepan until a cube of bread dropped into the oil crisps and turns brown in 20–30 seconds. Cut the duck skin into thin strips and fry in the hot oil until crispy. Remove from the pan and drain on paper towels.

Bring the duck stock to a gentle simmer, add the wontons and cook for 5 minutes. Remove with a slotted spoon and divide between serving bowls. Add the pak choi/bok choy to the stock and simmer for 2–3 minutes until tender. Divide the pak choi/bok choy between the bowls and pour over the stock.

Serve the soup with the crispy duck skin and a few coriander/cilantro leaves sprinkled on top.

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