Title: Duck Soup, Chinese Style
Categories: Frugal01
Yield: 8 servings

2 qt Chicken stock; fresh or
-canned
6 Dried Chinese mushrooms
1 pn White pepper; or to taste
1 c Chinese greens; bok choy or
-napa
Bones from one roast duck
3 Green onions; chopped
1 ts Sesame oil
1 c Cooked duck meat; cut
-julienned
1 oz Cellophane noodles; see *
-Note
Salt; to taste
=== GARNISH ===
1 lg Egg; raw
1 tb Chinese parsley; chopped

* Note: Found in Oriental Markets.

Soak the dried mushrooms in 1 cup warm water for about 1/2 hour. Bring the
chicken stock to a simmer and add the mushrooms and the water in which they
were soaked. Add the pepper, greens and bones. Simmer for 1 hour. Drain the
stock and discard all solids except the mushrooms. Cut the mushrooms
julienne and return to the stockpot. Add the green onions, sesame oil and
cooked duck meat, and taste for salt. Drop the noodles into the pot and
simmer until they are just tender, about 5 minutes. Place the soup in a
tureen and add the shelled raw egg, whole. It will cook on the way to the
table. Add the parsley garnish. Stir the egg into the soup at the table.

Comments: The Chinese are very frugal cooks. Little or nothing is wasted --
including the bones of the duck. This is easy and delicious.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-27-1992 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-17-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.