Ingredients
1 whole duck (about 350 g / 12 oz), 750 g (about 1 1/2 lbs) soaked pearl barley, 100 g (about 3 1/2 oz) soaked lotus seeds, 25 g (about 1 oz) soaked shiitake mushrooms, 50 g (about 1 3/4 oz) each of ginkgo nuts, chestnuts, pork, and soaked lily bulbs, 15 g (about 1/2 oz) ham, 2 cups second stock, 3 cups superior stock.
Seasonings
3 teaspoons salt, 2 teaspoons each minced ginger and MSG, 1 tablespoon peanut oil.
Instructions
1. Wash the duck thoroughly, simmer it in boiling broth until 70% cooked, then remove and let cool. Cut into pieces and arrange them skin-side down in a bowl. Dice the pork, ham, and rehydrated shiitake mushrooms into small cubes.
2. Heat peanut oil in a wok over low heat until just warm, add minced ginger, then stir-fry diced pork, soaked shiitake mushrooms, soaked lily bulb, soaked Job's tears (coix seed), soaked lotus seeds, ginkgo nuts, chestnuts, and diced ham for a few moments. Season with salt and MSG, stir to combine, then spread this mixture over the duck pieces. Add broth, place in a steamer, and steam over medium heat until fully cooked and tender.
3. After removing from the steamer, pour out the original broth and place the duck back into the soup bowl. Set a wok over high heat, add the original broth and stock, bring to a boil, skim off any foam, season with salt and MSG, then pour into the soup bowl and serve. This dish is tender and sticky, with a thick white broth that is savory, aromatic, and slightly medicinal in flavor.