Monday, February 7, 2011

海帶鴨子湯/Duck and Seaweed Soup

I can’t have a meal without soup.  I love soup.  Chinese people think that soup is the most nutritious thing on the table and a necessity for every meal. 

This Duck and Seaweed Soup is perfect for cold weather and it also helps to calm your body down.  According to traditional Chinese herbal medicine, this soup helps liver illness and helps to heal and prevent acne problems.  This soup is easy to make, but it requires 3 – 4 hours of slow cooking to get all flavor out.  The good thing is that you don’t have to watch the pot while it’s cooking.  If you want it ready for lunch, cook it in the morning before you head to work.  If you want it for dinner cook it at lunchtime, do your thing and you will have fresh soup for dinner!


·      Half duck with skin
·      2 cups dried seaweed
·      1 oz sliced ginger
·      2.5 liters water (about half of a large soup pot)
·      1½ tsp salt


Soak the seaweed for at least 2 hours before making the soup.  You can soak it at night before you go to sleep and it will be ready to cook in the morning.  Make sure to wash the seaweed at least 3 times until the water is clear.

In a large soup pot, add the duck, soaked seaweed, water and ginger.  Bring to a boil.  Reduce the heat, and then use a soup strainer to strain all the dark bubbles on top of the water.  Reduce the heat to the lowest and cook for 3 – 4 hours, add salt.   You are done! 

This type of soup can be stored at room temperature for up to 3 days.  It will be more delicious day by day because every time you heat up it will bring out more of the flavor.  Just make sure to boil it for a few minutes before eating.

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