Chinese Mushrooms & Duck Soup
INGREDIENTS
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Ingredients:
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2 duck legs
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For the marinade:
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2 tablespoons dark soy sauce
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2 teaspoons five-spice powder
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2 tablespoons sesame oil
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6 tablespoons hoisin sauce
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6 tablespoons water
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For the soup:
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1.2litres chicken stock
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200g shredded Chinese cabbage
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50g dried wood ear mushrooms, pre-soaked in hot water (to be added to the stock when making the soup) for 20 minutes and drained
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50g enoki mushrooms
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50g shiitake mushrooms
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2 tablespoons of Shaoxing rice wine
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1 tablespoon of clear rice vinegar
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2 spring onions chopped on the diagonal
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Hand full chopped coriander leaves (and a few leaves for decoration)
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2 tablespoons soy sauce
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1 tablespoon of corn flour
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