Duck + Kiam Chai Soup

I had a mad love of soup when I was little and I still do! My mom and aunties always steamed hearty soups for me, these were clear broth like and so nourishing. You'd often see me at the dinner table, bowl in hand, just guzzling these broths as though it was the last thing I would drink in my life. I loved it! Everything in this broth, including the ginger but maybe not the chicken necks and all are edible. Although I’ve been known to have a small bowl of dark soy and freshly cut chillies next to me munching these clean off all meaty bits. Here is one that will fill your belly and soul with so much goodness, best thing of all, it’s SO healthy, I know you'll love it!

Ingredients

2kg chicken neck, blanched in boiling water for about 3-5 minutes to remove the impurities

2 duck marylands

2 large knob ginger, skin scraped, sliced

5-6 cloves garlic, crushed

1 large onion, peeled, quartered

2 large ripe tomatoes

1 packet of preserved mustard greens (kiam chai), rinsed and cut into 3

2 red chillies (optional but worth the addition)

sea salt to taste

Water to cover

Place everything in the pressure cooker and cook away for about 40 minutes. If you do not have a pressure cooker, just use a pot large enough to fit everything snugly, just cover with water, bring it up to a boil, then drop the heat and simmer away for 1.5 - 2 hours until the duck legs are tender and everything else has soften significantly.

Remove all the chicken neck and consume the rest.