Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6857113 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Duck Eggs and Pork in Soup

Soups and Congees

Duck Eggs and Pork in Soup
Ingredients:
1/4 pound pork loin, thinly sliced, then slivered
1 teaspoon sesame oil
2 teaspoons Chinese rice wine
1 teaspoon thin soy sauce
1 Tablespoon cornstarch
2 quarts chicken stock
2 slices fresh ginger, minced finely
2 raw salted duck eggs
1 salted duck egg steamed until firm, then mashed
Preparation:
1. Marinate the pork in the sesame oil, rice wine, soy sauce, and cornstarch for half an hour.
2. Heat the soup stock to below the boil, then add the ginger, duck eggs, and the pork and its marinade, and the mashed duck yolk and stir and keep beating until the stock comes to the boil, about one minute. Pour into a pre-heated soup tureen and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720