Saturday, September 17, 2011

Peking Duck Sotanghon Soup

It was the first time I brought home the carcass of a Peking Duck.  Tita Portia and I shared 1 whole duck a few days ago and the waiter gave us the bones.  We have eaten at Peking Garden a lot of times but never cared for it.

I experimented with Peking Duck Sotanghon soup yesterday because we had a meeting here in my house and my classmates said it was really so good!  I am very glad it turned out well and so easy to cook.

Peking  Duck Sotanghon Soup

1 carcass of Peking Duck
8 liters of water
1 T. rock salt
1 whole onion
10 peppercorn

Boil all the ingredients in a stock pot for one hour.  Set aside the broth and shred the duck meat.

garlic, chopped
onions, sliced
duck meat
reserved broth
mushrooms, tenga ng daga (soaked in hot water for an hour), shredded
carrots, julienned
125 grams sotanghon noodles, soaked in water for 15 minutes
Chinese cabbage, shredded
1 T. Maggi Sarap
1 t. msg (optional)
pepper and patis, to taste
browned garlic and chopped spring onions

Saute garlic and onions, then add the duck meat.  Pour in the broth and let it boil.  Add the mushrooms and carrots and simmer over low fire for 30 minutes.  Add the noodles, cabbage and the seasonings.  Garnish with garlic and spring onions.

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