This weekend, people across the world will be saying good-bye to the year of the rooster and welcoming the year of the dog. Chef Patricia Yeo of Sapa, a Chinese restaurant in New York City, was invited on the “Today” show to prepare a traditional favorite. Here’s the recipe:
I like using roasted duck stock for this soup because it imparts a slightly deeper nuance to the dish, however it can also be made with a roasted chicken or even a beef broth. The “treasures” can also vary, because I generally make this soup for special holidays like the New Year. My treasures include items like lotus seeds (a symbol of fertility), dried bean curd (prosperity), bamboo shoots and dumplings filled with ground duck. Customize it to your own liking, and add whatever “treasures” you wish!
Hot and Sour Duck Soup
For the duck broth2 tablespoons canola oil1 cup shallots, thinly sliced1/4 cup garlic, thinly sliced 1/4 cup ginger, finely julienne1/2 gallon roasted duck stock or stock of your choice4 Thai bird chilies (preferably fresh), finely chopped1/4 cup Chinese black vinegar or balsamic vinegarSalt and white pepper to taste
Heat 2 tablespoons canola oil in a heavy bottom stock pot over medium heat. Add shallots, ginger, garlic and cook, allowing to caramelize, for about 7 minutes.Add stock and bring to a boil. Reduce to a simmer and cook for 10 minutes.Add the chilies, vinegar, salt and pepper. Reserve.
For the dumplings
2 cups ground duck meat 2 tablespoons ginger, finely chopped2 teaspoons garlic, finely chopped 2 jalapeno, finely chopped 2 tablespoons fish sauce10 wonton wrappers
Combine duck, ginger, garlic, jalapeno and fish sauce in a bowl. Mix to combine. Lay out all the wontons. Brush edges with water. Spoon 1 tablespoon of duck mixture into the middle of each wonton. Fold on the diagonal to form a triangle. Bring the diagonal corners together and press to seal forming your wonton.Place a damp towel on top of completed wontons, and hold until ready to use in the refrigerator.
To serve1/2 gallon duck broth (recipe above)1/2 cup dried bean curd, cut into strips1 cup lotus seeds1/2 cup bamboo shoots, julienne1/2 cup shiitake mushrooms, julienne10 dumplings (above)2 eggs, beaten with 2 tablespoons of cold stockScallion rings and cilantro leaves to garnish
Bring broth to a boil in a large stock pot. Add all ingredients except egg, scallion rings and cilantro. Bring to boil and reduce, simmering for 5 minutes. Taste for seasoning. Just prior to serving drizzle in beaten eggs. Serve garnished with scallions and cilantro.