{"id":5040,"date":"2016-11-05T01:09:53","date_gmt":"2016-11-04T17:09:53","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=5040"},"modified":"2021-06-26T14:42:16","modified_gmt":"2021-06-26T06:42:16","slug":"salted-vegetable-duck-soup","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/salted-vegetable-duck-soup\/","title":{"rendered":"Salted Vegetable Duck Soup (\u54b8\u83dc\u9e2d\u6c64 Kiam Chye Ark)"},"content":{"rendered":"

STORY BEHIND THE RECIPE<\/span><\/h1>\n

The salted vegetable duck soup, or ‘kiam chye ark’ as it is known in Hokkien, I am sharing today is my family’s Hokkien-style recipe. The Teochews and Nyonyas also have their own versions. During Chinese New Year reunion dinners, this is definitely one dish that can’t be missed out!<\/p>\n

Contrary to what you may think, this dish is not at all complicated and I’m confident you can whip up this tasty soup. Just be sure to follow my step by step instructions carefully and don’t skip steps! The most time-consuming part is to remove all the fats from the duck, but the rest of the process is really easy and fuss-free.<\/p>\n

\"SaltedTRICK OF THE TRADE<\/span><\/h1>\n

A common beginner mistake is to change the water a few times when soaking the kiam chye<\/em> so it won’t be too salty. However, if you do that, the saltiness from the kiam chye<\/em> will keep leaking out into the water due to osmosis, and it will end up blend and tasteless.<\/p>\n

So remember, don’t change the water during soaking.<\/strong> This way, the salt content in the water will reach saturation point and the saltiness of the kiam chye will equalise with the salt content of the soaking water, thereby retaining its taste.<\/p>\n

INGREDIENTS (serves 8)<\/span><\/h1>\n
\n
    \n
  • 2 Kg Duck Extra Large<\/li>\n
  • 1 Kg Salted Mustard Green Kiam Chye<\/li>\n
  • 8 Tomatoes<\/li>\n
  • 6 Pieces Tamarind Skin<\/li>\n
  • 3 Sour Plum<\/li>\n
  • 2 Thumb-Sized Pieces Ginger<\/li>\n
  • 3 Litres Water<\/li>\n<\/ul>\n<\/div>\n

    HOW TO MAKE SALTED VEGETABLE DUCK SOUP<\/span><\/h1>\n

    PREPARATION (30 min)<\/span><\/span><\/h3>\n
      \n
    1. Soak the kiam chye in a basin of warm water for about 20 minutes (water should cover 2 inches above the kiam chye). Taste the kiam chye to see if it is too salty. If so, continue to soak for another 10 minutes.<\/li>\n
    2. De-skin the duck and remove all the fats. Remove the innards and wash thoroughly, then chop the duck into chunks.\"Salted_Vegetable_Duck_Soup\"<\/li>\n
    3. Blanche the duck in boiling water for 3 mins, then rinse with running water to remove any remnant blood clots.<\/li>\n
    4. Separate out the kiam chye leaves. Next, cut off the fibrous stem and discard, then cut the leaves into smaller pieces.\"Salted_Vegetable_Duck_Soup\"\"Salted_Vegetable_Duck_Soup\"<\/li>\n
    5. Wash and cut the tomatoes into wedges.<\/li>\n
    6. Next, wash the tamarind skin and the sour plums.<\/li>\n
    7. Lastly, peel the ginger and lightly bruise it with a knife.<\/li>\n<\/ol>\n

      Cooking (1 hour)<\/span><\/span><\/h3>\n
        \n
      1. Boil 3 litres of water in a large pot. Once boiling, add in the duck, tamarind skin and ginger and continue to boil over medium heat for half an hour.\"Salted<\/li>\n
      2. Turn down the heat to medium-low, then add in the kiam chye, tomatoes and sour plum. Boil for another 30 mins or until the duck is soft but not disintegrated. Best served piping hot!<\/li>\n<\/ol>\n\n\t\t