Salted Duck Soup with Celery

Ingredients
Half duck, chopped
4 stalks of celery, slice skin off and slice diagonally about 1cm thick

3 tomato, chopped quarters

1 Sze Chuan vegetable, sliced, soaked for 30 mins and change its water every 10 mins

1 medium size red onion, chopped quarters
1 whole garlic, leave skin on
1 tbsp whole white peppers, crushed
Chinese parsley, sliced



Method

1. Remove fats and skin from the duck meat
2. Blanch the duck meat with hot boiling water
3. Bring water to boil before adding duck meat into claypot
4. Add all the ingredients except celery
5. Simmer for 2 hours
6. Add celery and simmer until desired texture
7. Garnish with chinese parsley
8. Serve with some garlic chilli sauce as dipping sauce. Enjoy!

Notes

• I am using a 2.9 litre Tanyu claypot.
• You can buy half a duck that was already chopped up in Fairprice supermarket.

Shrimp Dumpling Soup

Thanks to Kymm Lee for sharing this recipe at Singapore Home Cooks!
This recipe make 24 large wantons or 30 small wantons


Ingredients

100 gm pork shoulder butt with some fats, finely chopped

100 gm fish paste

10 pcs tiger prawns, diced, set aside head for stock
5 water chestnuts, skin removed and diced

1 stalk spring onion, diced

Dumpling skin

Seasoning for wanton
1 tbsp fish sauce
1 tbsp chinese wine
1 tsp sesame oil
A pinch of salt and pepper

Stock
10 pcs of chicken feets
3 litres of water
6 cloves of garlic
30 gm of ginger, sliced
A handful of caixin, chopped into 1 inch length
1 stalk spring onion for garnish
Salt and pepper to taste


Method

Preparing stock

1. Simmer chicken feet with garlic and ginger for 1.5 hours
2. Add salt and pepper to taste
3. Discard chicken feet and prawn heads
4. Add caixin and boil for 2 mins
5. Set aside

Preparing shrimp dumplings

1. Mixed minced pork, shrimp, water chestnuts, fish paste, spring onions and seasoning together
2. Wrapped with dumping skin and seal the sides with water.
3. Placed them on a lightly floured surface
4. Bring a pot of water to boil
5. Add a few pieces of dumplings at a time to prevent over crowding
6. Boil for 2 to 3 mins
7. Transfer cooked shrimp dumplings into soup bowl
8. Pour chicken stock over shrimp dumplings
9. Served with spring onions and pepper

Other attempt

White dumpling skin is a better option. Taste better, easier to wrap and does not need water to seal the sides.

To prepare wanton noodles, mix dark soya sauce, hoisin sauce or oyster sauce, chinese wine, sesame oil and small amount of stock. Bring to a simmer. Toss cooked one portion of egg noodles with 2 to 3 tablespoons of sauce. Serve with blanched caixin and a bowl of wanton soup.

Chestnut, Corn & Carrot Soup

Adapted from The Chinese Soup Lady

Ingredients
12 pcs of chicken feet, blanched
2 packs of fresh raw chestnuts (About 15 pieces per pack)
1 two-colour corn, chopped into 4-5 pieces
1 carrot, cut into chunks
2 litres of water


Method

Preparing the chestnuts

1. Rinse
2. Boil for 10 mins with high heat
3. Let it cool for few minutes
4. Rinse once
5. Remove its skin and shell when it is still warm
6. If you noticed the chestnuts partially or totally black or dark colour on its exterior, please remove that part or discard.
7. Set aside

Preparing the soup

1. Bring water to boil
2. Add chicken feet, corn and carrot
3. Simmer for 2 hours
4. Remove chicken feet
5. Add chestnuts and boil for 15 mins or 20 mins if you like it softer
6. Add little salt to taste
7. Enjoy!

Notes

• You can replace with chicken drumsticks or chicken bones too.
• Please do not buy those chestnuts that have an entire shell on! The market sells those with shells that are partially broken which make it easier to remove after boiling.

Watch video on cooking Chestnut, Corn & Carrot Soup

Watch a short video clip on removing the chestnut skin and shell