Description
A refreshing, amber-colored soup where Taiwan's unique fermented mustard greens (Suan Cai) and bone-in duck meat are slowly simmered, offering an intense acidity that stimulates the appetite.
Restaurants serving Pickled Mustard Green and Duck Soup
Researching
We are researching restaurants that serve this dish.
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
- Bone-in duck
- Suan Cai(Fermented mustard greens)
- Shredded ginger
- Rice wine
- Sugar
Instructions
- [Authentic Recipe]
- [Prep] Wash 'Suan Cai' (salted fermented mustard greens) to desalt appropriately, roughly chop.
- Chop bone-in duck meat, parboil briefly in hot water with ginger to remove blood and scum.
- Put massive water, parboiled duck, Suan Cai, and plenty of shredded ginger in a pot.
- Bring to boil, simmer on low for
- mins to
- hr until duck umami dissolves and Suan Cai acidity permeates the soup.
- Add a little rice wine.
- Since Suan Cai releases salt and umami, taste at the end, adding a little salt and sugar (to round off the acidity) if needed.
- Plate and serve.
Learn more Spice, substitutes, tips
Key spices
Fermented Suan Cai flavor and ginger aroma
Substitutes at Japanese supermarkets
Bone-in chicken and Japanese Takana-zuke (desalt before use)
Pairing
Stir-fries or all greasy dishes
Trivia
[For Adults] Duck meat is fattier and gamier than chicken, but Suan Cai's intense acidity brilliantly neutralizes it, sublimating it into an incredibly refreshing soup. A magical soup that cleanly washes your stomach after eating greasy Taiwanese food.
Eating tips & etiquette
[Unique Eating] Detach the acid-soaked duck meat from the bone, dip into Taiwan's 'sweet chili sauce (Tianla Jiang)', and eat like a side dish!
Allergen
Chicken (Duck)