Roasted Duck Salted Egg Bok Choy Soup 燒鴨鹹蛋白菜湯
So it is that this Roasted Duck Salted Egg Bok Choy Soup 燒鴨鹹蛋白菜湯 has become a favorite soup for us. It's easy, quick, super tasty and provides you with not only a deliciously savory soup but also a meat and vegetable dish for your Chinese family style dinner. Two dishes in one!
- Prep time
- 2 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cantonese style roasted duck
- 1 1/2 tbsp oil
- 4 quarter sized slices ginger
- 1 salted duck egg
- 10 baby bok choy
- 1/4 tsp chinese white pepper
- Salt to taste
Instructions
- 1
Soak your bok choy in 2-3 changes of water to get rid of sand and dirt. Slice the bok choy in half or quarters as necessary.
- 2
Heat your wok to medium high. When wok is hot, add oil, then the ginger. Stir the ginger for 15 secs or until fragrant. Add the duck and stir fry until slightly browned, around 1-2 mins. Add 6 cups of water to wok and wait for water to boil.
- 3
Separate the egg white from the yolk of the salted duck egg and reserve.
- 4
When water is boiling add the egg yolk. Let the soup simmer vigourously for 10 minutes.
- 5
Add the bok choy. When the soup reboils, turn off heat, add the reserved egg white and stir. Add white pepper, salt to taste.