Ingredients
1000 g (about 4 cups) chicken and duck broth, 50 g (about 1.8 oz) cooked duck meat, 2 sheets of bean curd skin (yuba), and pea shoots to taste.
Seasonings
Chicken fat and ginger, 10 g each; Shaoxing wine, 5 g; fine salt, 2.5 g; MSG, 2 g.
Instructions
1. Tear the bean curd skin into pieces by hand and soak in water until needed; finely mince the cooked duck meat and set aside in a bowl; peel the ginger, mince it very finely, soak in water, then use only the ginger juice.
2. Place a wok over high heat, add chicken and duck broth, then season with salt, MSG, Shaoxing wine, and ginger juice. Add the minced duck meat, then pour in the water used to soak the tofu skin (yuba), discarding any excess liquid. Skim off any foam from the surface, adjust seasoning to taste, and stir in chicken fat. Pour the mixture into a soup bowl, garnish with pea shoots, and serve.