Double-boiled Herbal Duck Soup

Ingredients

• 600g duck breast, cut into 4 pieces
• 1 chicken whole leg, chopped
• 800ml water
• 5 dried mushrooms, soaked
Herbs
• 30g yuk chok
• 8g tong kwai
• 10g tong sum
• 3 large red dates, sliced
• 8g kei chi
• 10g dried longan
• 100g fresh discorea yam (fresh huai shan), sliced
• 1 tbsp white peppercorns, lightly crushed
Seasoning
• Salt to taste

Method

Blanch duck and chicken pieces in a pot of boiling water for 1 minute. Drain and rinse clean.
Rinse all herbs. Place duck, chicken, herbs and mushrooms in a tureen. Add water and double-boil for 1 1/2 -2 hours. Adjust with seasoning to taste.
Serve immediately.