Description
The absolute specialty of Chiayi Xingang. Duck, scallions, and bamboo shoots are rapid-fried on high in a wok (Sheng Chao), trapping that savoriness entirely inside a sweet/sour thick soup.
Restaurants serving Stir-fried Duck Thick Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Duck(thin slices)
- Julienned bamboo shoots
- Scallions
- Black vinegar
- Sugar
- Potato starch
Instructions
- [Authentic Recipe]
- [Sheng Chao (High-heat Fry) Step] Heat lard and sesame oil in a wok, sauté massive 'scallions, garlic, chilies' until almost scorched.
- Toss in thinly sliced raw duck, toss rapidly on high to draw out duck fat and savoriness.
- Add massive julienned 'bamboo shoots (Sun Si)' and stir-fry further (coat ingredients in intense 'Wok Hei': scorched soy/oil aroma).
- [Soupification] Pour duck bone broth (or pork broth) to the brim.
- Season sweet/sour with Southern Taiwan's characteristic 'generous sugar', soy sauce, and plenty of 'black vinegar (Wu Cu)'.
- Thicken heavily with potato starch slurry.
- Plate, finish with more black vinegar, white pepper, or chili powder.
Learn more Spice, substitutes, tips
Key spices
Black vinegar acidity and scorched scallion aroma
Substitutes at Japanese supermarkets
Sliced pork (flavor changes completely)
Pairing
As soup、or poured over rice or noodles
Trivia
[For Everyone] A representative Chiayi B-grade local gourmet alongside Chiayi Turkey Rice. The 'fry then soupify' method melts an intense charcoal-grilled-like savoriness into the broth; coupled with bamboo shoot crispness, it's abnormally addictive.
Eating tips & etiquette
[Unique Eating] Dump tabletop 'Wuyin Cu (traditional Taiwanese aromatic vinegar)' and 'special chili powder', breaking the limits of acidity and heat before slurping!
Allergen
Chicken (Duck), Wheat, Soy, Sesame