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Soups and Congees
1 duck, skinned and cut into eight pieces
1 chicken, skinned and cut into eight pieces
5 to 10 dong chong xia cao or Cordyseps sinensis
2 Tablespoons mushroom soy sauce
15 cups water or chicken stock
1/2 to 1 teaspoon ground white pepper
1/4 teaspoon coarse salt
1 pound pea shoots or spinach, rinsed well
1. Put duck and chicken pieces, dong chong xia cao, mushroom soy, and chicken stock in a large pot and heat until just before it boils, add the peeper and reduce the heat to low and simmer covered for two hours.
2. Remove all solids from the stock, discard bones, tear the meat into small pieces, then return them to the pot.
3. Add pepper and salt and heat stock until it almost boils, then add the greens and remove the pot from the heat. Stir well, and serve ladling meat, greens and stock into each individual pre-heated serving bowl.