BEIJING DUCK SOUP

Serves 4 as part of a multi-course meal

Ingredients:

4 cups chicken broth
3 cups cool water
1 carcass from a roast duck, including neck,
cut into 8 pieces
1 stalk Chinese or regular celery, leaves
included, trimmed and coarsely chopped
1 medium carrot, coarsely chopped
1 small onion, peeled and halved
4 slices peeled ginger
3 cloves garlic, crushed and peeled
5 black peppercorns
2 whole star anise
2 cups finely shredded napa cabbage
1/2 cup carrot, cut into thin strips
4 large fresh shiitake mushrooms, stems
discarded and caps thinly sliced
2 green onions, trimmed and cut into 2-inch
lengths
Salt
Freshly ground white pepper

Cooking:

1. Bring the stock, water, duck carcass, celery, chopped carrot, onion, ginger, garlic, peppercorns and star anise to a boil in a large pot. Adjust the heat so the liquid is simmering, cover the pot and simmer for 3 hours. Strain the stock and discard the solids.
2. Pour the broth back into a clean pot and bring to a simmer. Add the cabbage, carrot strips and mushrooms. Simmer until the vegetables are tender, about 5 minutes. Add the green onions. Season to taste with the salt and white pepper and ladle into warm soup bowls.

Adapted from Martin Yan's Chinatown Cooking (William Morrow/HarperCollins). Copyright © Yan Can Cook Group, 2005